Ingredients

• 800 g - peeled prawns
• 100 g - onions
• 100 g - ginger
• 100 g - red bell pepper
• 100 g - green bell pepper
• 300 g - coconut powder
• 1 tsp - fish sauce
• 1 tsp - ground black pepper
• 1 cup - prawn stock
• 2 tbsp - peanut oil
• 1.5 cups - water

How to Make Philippines Prawns in Coconut Cream

• Saute ginger and onion in oil.
• Dissolve the coconut powder in water to make coconut milk.
• Add coconut milk to the pan, along with prawn stock.
• When it starts to simmer, add the prawns.
• Cook until prawns turn firm and change colour, but are al-dente.
• Add bell peppers, fish sauce, black pepper and continue to simmer for 2 minutes. Adjust seasoning.