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Guinean Hipon
stewed shrimp/prawns in a coconut milk sauce

750 gr tiger prawns
500 ml thick coconut milk (kental, from 2 coconuts)
6 cloves of garlic
3 cm jahe/ginger
1/2 tsp pepper
1 tsp salt

Clean the shrimp/prawns. Finely chop the garlic and the jahe. Heat in a pan the coconut milk together with all the ingredients and bring to the boil. Then stew on low heat for 15 minutes until the shrimps/prawns are done. Serve.
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