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Scampi with Creamed Coconut and Lime


340g (12oz) scampi, fresh or defrosted
2 x 15ml spoon l2 tablespoons) olive oil
1 bunch spring onions, finely chopped
1 clove garlic, crushed
1.25cm (1/2") fresh root ginger, grated
1 x 5ml spoon (1 teaspoon) ground turmeric
1/2 lime, rind only
1 x 15ml spoon (1 tablespoon) lime juice
55g (2oz) creamed coconut
150ml l5fl ozl water salt and pepper
1 x 15ml spoon (1 tablespoon) cornflour (if neccessary)

Serves 2

Cooking time: 7 minutes Ready to eat in less than 10 minutes!


Scampi with Creamed   


1 Heat the oil in a large frying pan. Add the onions, garlic, ginger and turmeric, saute gently for 5 minutes or until soft.
2 Add the scampi and the lime.
3 Grate 35g (1 1/4 oz) of the coconut into the pan. Add water gradually until the right consistency has been reached. Bring to the boil. If mixture is too thin, add a little dissolved cornflour to the sauce and allow to cook until thickened. Season.
4 Serve with rice and raita, sprinkle with black pepper

Nutritional values per portion (approx) 430 Kilocalories: 33g Protein; 31g Fat; 5g Carbohydrate; 1g Fibre

With Kind Permission The Sea Fish Industry Authority.



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