You Will Need:

Main Dish

500 g tiger prawns in the shells with heads on
Ina Paarman's Fish Spice
¼ cup (60 ml) canola oil
1 t (5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
1 T (15 ml) Ina Paarman’s White Sauce Powder or corn flour
400 g chicken mini fillets
1 x 200 ml Ina Paarman’s Butter Chicken Curry Cook In Sauce
¾ cup (180 ml) coconut milk - reserve remaining milk
4 cloves of garlic, finely sliced
¼ cup (60 ml) coriander leaves
grated rind of one lemon

Ina’s Tip

Add the remaining coconut milk to the rice.

Method:

Defrost the prawns in lukewarm tap water. Pull off the heads and slash open along the backs, remove the black vein that runs along the back. Spread each prawn open and secure with a toothpick. Pack prepared prawns out on a platter and season the meaty side with Fish Spice.

Toss the chicken mini fillets with a mixture of Lemon & Black Pepper Seasoning, White Sauce Powder or corn flour and 2 T of the Butter Chicken Sauce. Leave to stand. Heat the oil in a large wok or frying pan. Swipe the meaty side of the prawns through the oil and lay the prawns down on the sides of the wok. Cook until nicely browned and then turn.

Remove the prawns, keep on one side - no need to cover or keep warm. Cook the strips of chicken in exactly the same way as the prawns. Add the remaining Butter Chicken Sauce and ¾ cup coconut milk (stir coconut milk before measuring) to the chicken in the wok, bring to the boil, add the prawns and just heat through.

Mix the garlic, coriander and lemon rind and sprinkle over the dish. Serve immediately with Jasmine Rice and the sambals of your choice.

Jasmine Rice with Coconut Milk

Jasmine rice has a lovely delicate aroma which blends perfectly with coconut milk. Place rice in a medium size saucepan, add coconut milk and water mixture. Bring to the boil, cover with a lid. Simmer slowly for 10 minutes.

Switch off the heat and leave to stand for 5 minutes. Fork through the Seasoning.