Thai prawn baked sweet potatoes
sweet potatoes before, then this recipe is a nice way to get acquainted with them.
- 2 medium-sized sweet potatoes or 4 small ones - use about the same amount as you would for jacket potatoes.
- 2 tablespoons groundnut oil
- Juice from 2 limes and grated zest from 1 lime
- 1 tablespoon of Thai red curry paste
- 2 tablespoons brown sugar or jaggery
- sea salt and freshly ground black pepper
- 350 g raw prawns, peeled and de-veined
- 2 tablespoons of desiccated coconut
- A handful of fresh basil leaves, roughly torn
- A small (142 ml) pot of sour cream
- Pre-heat the oven to 200° C (400° F - gas 6)
- Place the sweet potatoes on a baking tray as they tend to leave a sticky residue while cooking
- Bake for about 45 to 55 minutes or until soft to the press
- Meanwhile, mix the oil, lime juice, Thai paste, sugar and seasoning
- Stir in the prawns and marinate while the potatoes cook
- Put the grill on high, slide the prawns on to a foil-lined grill tray, pour over most of the marinade and grill for 4 minutes, turning once, but basting with the marinade
- Sprinkle the coconut over the prawns and return to the grill for a minute so it toasts and browns a little
- Cut a cross in the top of the potatoes and with a cloth, squeeze them together to split them open
- Spoon in the prawn mixture and a little marinade
- Garnish with sour cream and torn basil leaves
Serve hot with a green salad and fresh tomatoes.