Bamboo Shoots and Prawns In Coconut Milk

This dish is one of our favourites. It’s quite easy and quick to prepare, and it’s mostly veggies in it…except for the prawns. This is a lovely soup to pair with hot Jasmine rice on a winter evening, but really, you can enjoy this dish at anytime of the year.

Ingredients: 
1 small brown onion, chopped
1 small can (125g) corn kernels
1 small can (165mL) premium coconut milk
6 pcs okras, sliced to 1-inch lengths
1 can (225g) bamboo shoot slices
12 – 18 pcs prawns
Sliced crabs (or 1 tsp red crab paste)
Jute leaves (cos lettuce may also be used as substitute)
3 cups water
Salt, sugar and pepper to taste
Cayenne pepper, ground (optional)

Procedure:

In a saucepan, boil prawns and crabs in water with onions until they’re red.  Add bamboo shoots and corn. Boil for 2 minutes. Add okras.  Stir in coconut milk and cook for about 3 minutes or until the soup is slimy from the okra. Add jute leaves and season. Simmer for one minute.  Serve hot with rice.

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