Quick & Spicy Sweet Potato Prawns

When I recieved my food intolerance test results back from York Test I was forced to invent new meals which were food-allergy friendly according to my new restrictive diet. This sweet potato and prawn dish is a quick and spicy main course that you can throw together in a pinch. I usually use frozen pre-cooked King prawns from Lidl which are great value and keep the fear of food poisioning at bay if you are unfamiliar with shellfish - be sure to get the ones without the seasoning which contain some common food allergens. And if you don't like too much spice reduce the amount of ground ginger.
I like to serve it on a bed of thick flat rice noodles. I get them from the Asia Market on Drury St in town (Dublin 2). Be careful to read the ingredients and get a brand which does not add regular 'flour' to the mix.
So please, give it a go, change it around, add some of your own food-allergy friendly ingredients and let me know how you get on! ... making a new dietary life is always a work in progress!

Quick & Spicy Sweet Potato Prawns
Serves 2

2 Leeks (finely chopped – discarding the darker green tops)
3-4 Cloves of Garlic (crushed)
1 large/2 small Sweet Potatoes (peeled & grated)
220g pre-cooked frozen King Prawns
4-6 tbsp Ground Ginger
2 tbsp Quinoa flour (Gram Flour can be substituted)
2 tbsp Millet Flour (Gram Flour can be substituted)
1 tbsp Turmeric
1 tbsp Thyme or Rosemary
3-4 tbsp Olive Oil
6-8 tbsp Water
Juice of 1 Lemon
½ a tin of Coconut Milk (optional)
Salt & Freshly Ground Black Pepper to taste
Serve with Rice Noodles

Heat the oil in a large pan at a moderate heat. Add the leek and garlic and gently fry until soft, but not brown.
Add the sweet potato and thyme. Stir periodically to encourage even cooking for 6-8 minutes or until the sweet potato is evenly cooked (the potato will soften and the colour will become a brightened orange/yellow). You might add an additional 1-2 tbls of oil if desired.
Stir in the quinoa flour, millet flour, ginger and turmeric. Add the water (or coconut milk if desired. Cook a further 3-4minutes (or until the texture is thick but creamy if using coconut milk). Add the prawns and cook until fully defrosted and warmed (adding the lemon juice once the prawns are almost completely defrosted.
Season with salt and freshly ground pepper to taste.
Serve on a bed of flat rice noodles.