Title: Tiger Prawns with Ackee Stew And Yam Crush
Categories: Caribbean, Light
Yield: 1 servings

12 Tiger prawns; peeled
6 Spring onions; washed and
-finely
; sliced
4 Plum tomatoes; chopped
4 dl Chicken stock
1 Clove garlic; peeled and
-crushed
200 g Ackees
1/2 Chilli
100 g Callaloo or spinach
100 g Carrots; peeled and cut into
; slices
2 tb Curry powder
1/2 dl Oil
1/2 bn Coriander; chopped
Angostura bitters

---------------------------------YAM CRUSH---------------------------------
3 md Sweet potatoes
150 ml Creme fraiche
Salt to taste

Add a little oil and butter to the pan. Add the chillies, spring onions and
garlic. Sweat for 1 minute. Add the tiger prawns to a separate pan and fry
them.

Add the curry powder and sweat for a further minute. Add the tomatoes,
carrots, callaloo, ackee and chicken stock. Simmer for 8 minutes. Add the
tiger prawns. Simmer for a further minute and add the chopped coriander.

Yam crush: Wash and cut potatoes into halves, steam in their skins for 20
minutes.

Peel and mash whilst adding creme fraiche. Add salt to taste. Garnish with
chives. Serve with the Tiger Prawns with Ackee Stew.

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Converted by MM_Buster v2.0l.