Coconut Carrot Mash with Prawns

Total time: 40m
Preparation Time: 40m

For 4 servings

Nutritional Information

Contains 378 Kcal, 20g Protein, 27g Carbohydrates, 19g Fat


  • Puree
  • 500 g mealy potatoes, cut into pieces
  • 2 garlic cloves, coarsely chopped
  • 1 tbsp. clarified butter
  • 500 g carrots, cut into pieces
  • 3 dl vegetable bouillon
  • 1 dl coconut milk
  • salt and pepper to taste
  • Shrimp
  • 0.25 tsp. salt
  • olive oil to fry
  • 320 g organic peeled raw prawns
  • 1 tbsp. butter
  • 0.5 bunch flat-leaf parsley, finely chopped

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  • Puree

    Butter in einer Pfanne erwärmen. Knoblauch andämpfen, Kartoffeln und Rüebli ca. 3 Min. mitdämpfen. Bouillon dazugiessen, aufkochen, Hitze reduzieren, zugedeckt ca. 15 Min. köcheln. Kokosmilch dazugiessen, offen bei mittlerer Hitze ca. 6 Min. fertig kochen. Mit dem Kartoffelstampfer zerdrücken, würzen.
  • Shrimp

    Öl in einer beschichteten Bratpfanne erhitzen. Crevetten ca. 3 Min. rührbraten, salzen. Butter und Petersilie beigeben, mischen.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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