Curried prawns, spinach, cashew & coconut cream

Curried Prawns



500g Prawns defrosted and deveined 

1/2 sachet Wild Fennel Co. Shellfish Seasoning

50g butter

100g raw cashew nuts

2 handfuls baby spinach

100ml good quality coconut cream

1 fresh red chilli, chopped

Glug of olive oil

Crusty bread to serve



Fry prawns in the olive oil in a non stick pan until lightly caramelised. Add the half sachet of Wild Fennel Co Shellfish Seasoning and butter. Continue to cook for one minute on a medium heat then add all other ingredients. Stir well and then add to a bowl. Serve with crusty bread to clean the bowl at the end.

Shellfish Seasoning

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