3 New Ottolenghi Recipes To Try This Week | SheerLuxe

Ingredients

• 750g of large tiger prawns, shells and heads on
• 2½ tbsp of olive oil
• 2 tbsp of tomato paste
• 6 garlic cloves, peeled and bashed with the side of a knife
• 40g of fresh ginger, peeled and thinly sliced
• 5g of lemongrass stalks (about 4), roughly sliced
• 8 large makrut lime leaves
• 3 red chillies, roughly sliced, seeds and all
• 1 tin of full-fat coconut milk
• 60ml of double cream, plus 2 tbsp extra to serve
• 250g of datterini or cherry tomatoes
• 1 lime, cut into 4 wedges
• Salt
• 105ml of olive oil
• 6 garlic cloves, peeled and thinly sliced
• 2 red chillies, thinly sliced at a slight angle, seeds and all
• 30g of fresh ginger, peeled and julienned
• 15g of coconut flakes
• 15g of picked basil leaves