Prawn and okra starter

Directions

1. Place the dried prawns in a large bowl. Cover with plenty of water and set aside to soak over night.

2. The following day, drain and discard the soaking water (if the prawns are still in their shells, peel them)

3. Place the prepared prawns in a large pan, pour over 750ml water and bring to a boil. Take off the heat and strain the prawn stock into another pan (set the prawns aside for later).

4. Add the okra to the pan of prawn stock, bring to a simmer and cook for about 10 minutes, or until tender but still crisp. Heat the red palm oil (or annatto oil) in a frying pan.

5. Add the onion and the prawns and fry for 1 minute then add the tomato, parsley, coriander and garlic. Fry for 2 minutes more then mix these ingredients with the okra and shrimp stock mix. 

6.Dissolve the tapioca flour in 120ml water. Whisk to a thick slurry then add to the stew.

7. Bring to a simmer, cover and cook over low heat until the cassava flour swells up (about 12 minutes).

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