Coconut Adobo Prawns with Local Squash and Kale

Photo courtesy of Chef TJ Conwi

Recipe by Chef TJ Conwi, Ono Vancouver

Ingredients

400 gram OR 20 pc.s large prawns (Oceanwise or Sea Choice is best)
500 gram OR 1/2 medium-sized butternut, cubed (OR Kabocha or any other pumpkin/squash)
1 bunch kale, leaves chopped, stalk minced
1⁄2 cup oil
2 cups coconut milk
2 tbsp OR 60 ml. apple cider vinegar (or coconut vinegar)
5 cloves garlic, minced
1 small red onion, chopped
1 tbsp ginger chopped (coined)
1 pc. jalapeno or serrano, (OR chopped bell pepper for not too spicy)
1 teaspoon sambal oelek or sriracha
1 bay leaf
3 tbsp. OR 90 ml light (Japanese) soy sc.
Salt and cracked black pepper
2 cups cooked rice

Instructions

In a wok or large saucepan, heat up oil and sauté garlic until golden brown
Add onion and saute for 1 minute then add ginger
Add vinegar, soy sauce, bay leaf, sambal and simmer for 1 minute
Add squash and stir fry for 2 minutes
Add kale stalk and stir-fry for 2 minutes
Add coconut milk, bring to a boil and simmer for 3 minutes until squash is soft
Add kale leaves and simmer for 1 minute
Add prawns and simmer for additional 2 minutes OR until prawns are cooked.
Season with freshly ground black pepper and salt if needed.
Serve with steamed rice