Spicy Coconut Prawns With Cassava

• 500 g cassava, peeled and cut into chunks
• 1 kg raw jumbo peeled prawns
• 2 None limes, juice only
• 2 tbsp vegetable oil
• 1 large onion, peeled and finely chopped
• 1 None red pepper, deseeded and diced
• 1 None yellow pepper, deseeded and diced
• 1 None green pepper, deseeded and diced
• 1 None red chilli pepper, deseeded and thinly sliced
• 1 None tomato, skinned and chopped
• 400 ml can coconut milk
• 2 tbsp fresh chopped coriander, plus extra sprigs to garnish
• 1 kg fried potato wedges, to serve

1. Cook the cassava in a saucepan of boiling water until very tender. Toss the shrimp in the lime juice and set aside.
2. Meanwhile, heat the oil in a large deep skillet on medium heat. Cook the onion, peppers and chili pepper for 6-7 mins. Add the tomato and cook for a further 5 mins, stirring. Stir in the shrimp and cook for 2-3 mins.
3. Drain the cassava and mash until smooth with the coconut milk. Stir the cassava mixture into the shrimp and cook gently, stirring for 5 mins, adding a little water if needed.
4. Stir in the chopped cilantro and season to taste with salt and freshly ground black pepper. Serve in warmed bowls garnished with the cilantro sprigs.

prawns, only, vegetable oil, onion, red pepper, yellow pepper, green pepper, red chilli pepper, tomato, coconut milk, coriander, potato

Taken from recipes-plus.com/api/v2.0/recipes/29917 (may not work)