Shrimp poached in coconut cream sauce with potato-lemon puree

Cut prawns with coconut milk and flavours of vanilla pod, coriander, chopped ginger or lime. Served with potato-lemon puree.

Ingredients:

16 pcs of tiger prawns 2 pcs lime (juice and zest) 2 pcs lemons 1 pk vanilla pod 400 ml of Alpro Coconut Cuisine coconut alternative cream 300 ml soy alternative cream Alpro Cuisine 300 ml

Alpro Soya Original 25 g of ginger 10 g of coriander 1 kg bamboo salt

Procedure:

1. Bring Alpro Coconut Cuisine coconut cream to a boil, add vanilla pod pulp, coriander, chopped ginger, lime zest and juice, sugar and cook until the sauce is reduced by half
2. Then turn down to minimum heat. Add the salted prawns and let them poach in the sauce
3. Peel the potatoes, cut them into chunks and rinse them with cold water
4. In a larger pot, boil them in salted water for about 20 minutes
5. In the meantime, heat the Alpro Soya Cuisine soy alternative and Alpro Soya Original drink
7. Pour it over the potatoes and add the grated zest of two lemons. Beat with a hand whisk until smooth.

Note:

Source: www.alpro.com/cz.