Prawn and Veggie Sauté

Ingredients

• 1 lb of veined "16-20" (medium) prawns
• 1 cup cubed pineapple
• 3 – 4 cups julienne carrots, jalapenos, napa cabbage etc.
• 2 cups rich coconut milk

Procedures

1. Turn up the heat to medium/low and add the vegetables and pineapple to the pan.
2. A minute later add the shrimp and the coconut milk.
3. Adjust to desired thickness with corn starch and either ladle over rice or serve in separate bowls.