Satay Prawn with Almond Sauce and Yam Fries

Satay Prawn with Almond Sauce

Paste
1/4 Cup fresh ginger, shredded (I used and inch cube)
1/4 Cup shallots (I used one small shallot)
4 garlic cloves
1 serrano chili pepper, sliced, stem removed (I used chilli powder)
1/3 Cup olive oil

18 prawns, shelled and deveined
1/2 tsp kosher salt
1/4 tsp cayenne pepper

1.25 Cups coconut milk
1/2 Cup almond butter
2 TB lime juice (I used lemon juice, it was on hand)
1 TB fish sauce
1/4 tsp fresh ground black pepper (left this ous)

In a food processor (or old school with a mortar and pestle) blend together the ginger, shallots, garlic, and chili pepper, adding the oil slowly to create a paste. Set aside half the paste in a saucepan. Put the other half in a container or plastic bag with the prawns, salt, and cayenne pepper. Seal it tight, mush it around to coat thoroughly, then refrigerate for 1 hour.

Heat the saucepan with the other half of the paste to med-high on the stove. Cook for 3-4 mins, stirring often. Add the remaining ingredients, whisk until smooth, and simmer until it reaches a creamy consistency (2-3 mins).

Pan fry the prawns. Serve with the warm sauce.

Yam Fries

Two egg whites
1/3 cup coconut milk
1/4 olive oil
Road garlic powder
Cayenne pepper

Beat the above in a large bowl.

Shoestring the yams, and toss through the liquid until coated. Drain. Cook on wire rack 15 - 20 minutes at 425F.

Oops, should have taken photos, this was delicious! Day 4 paleo.

Cabbage Salsa recipe to try

Cabbage Salsa

Ingredients:

- 1/2 head of cabbage (recommended green)
- 1/2 red onion
- 1 jalapeno
- 1 to 2 tsp cumin
- sprinkle of sea salt, both fine and course
- lime
- 1 and 1/2 Tbs olive oil (more if wished)
- cilantro (recommended fresh)