Prawns in coconut milk

 This recipe belongs to the Thai gastronomy. It should be cooked in a wok, but if you don't have a gas stove, forget about doing it this way. We are not going to use palm oil either, which is what they use in Thailand. Palm oil is very unhealthy, full of saturated fat, so we will use olive oil. 

INGREDIENTS (4 people):

• Half a kilo (1.1 pounds)  of prawns
• 100 grams (3.5 oz) of coconut pulp
• A small can of coconut milk
• 2 green peppers of the type for frying or Italian, whatever you call them
• Half a cup of white wine
• Half a teaspoon of ground ginger
• Curry
• Cumin powder
• Soy sauce
• Salt
• Extra virgin olive oil

First of all we are going to blanch the shrimp already peeled and without head or tail. To do this we bring two liters (10 cups) of water to the boil with a handful of salt and turn off the heat. Then we introduce the prawns for three minutes.

In another pan - which should actually be a wok - we pour a splash of olive oil. We heat it over medium heat and add the half teaspoon of powdered ginger. We stir well and then add the prawns, the chopped coconut pulp and a pinch of cumin. 

Then we add half a cup of white wine and when half of it has evaporated over high heat we add the green peppers cut into very thin strips. We rectify the salt and stir for about five minutes. At that moment we add four tablespoons of coconut milk, a splash of soy sauce and a pinch of curry. We mix, we leave a couple of minutes to the fire and they are ready to eat.

It's a very yummy recipe that likes to everyone, even if you are not fond to oriental gastronomy.