John Myers
Ingredients for 4 servings:
- 350 g zucchini, small
- 1 tsp salt
- 450 g king prawns (alternatively cooked, peeled crabs)
- 5 tbsp oil
- 4 small garlic cloves (chopped)
- 5 tbsp coriander leaves
- 1 chili pepper(s), green, pitted and chopped
- ½ tsp ground turmeric
- ½ tsp cumin, ground
- 1 pinch(s) of cayenne pepper
- 200 g diced tomatoes from the can
- 1 tsp ginger, freshly grated
- 1 tbsp lemon juice
- Lime(s), in wedges for decoration
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Spicy and sophisticated
Place the washed and sliced zucchini in a colander, sprinkle with salt, and let stand for 30 minutes. Then rinse, drain, and pat dry. Drain the prawns on crepe paper. Heat the oil in a wok (or higher pan) over high heat. Brown the garlic, stirring constantly, then stir in the zucchini, coriander, chili, turmeric, cumin, cayenne pepper, tomatoes, ginger, and lemon juice. Season to taste and bring to a boil. Cover and simmer over low heat for about 5 minutes, then add the prawns. Reduce the sauce over high heat for 5 minutes, then serve immediately. Basmati or jasmine rice goes well with this dish. Garnish with lime wedges and enjoy.
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