King Prawns in Red Sauce

http://www.recipes4us.co.uk/Fish%20and%20Shellfish%20MC/King%20Prawns%20in%20Red%20Sauce%20%20%20HT%20%20MC%20%20Mauritian%20%2050mins.htm

50 mins.
Serves 4.

Ingredients:

• 12 Raw King Prawns
• 480ml/16fl.oz. Water
• 1 Large Onion, finely chopped
• 1 x 400g/14oz tin Chopped Tomatoes
• 1 tbsp Vegetable Oil
• 3 Garlic Cloves, crushed
• 1 teasp finely grated Ginger
• 2 tbsp Tomato Paste (check ingredients)
• 1 sprig of Thyme
• 1 tbsp freshly chopped Parsley
• 1 Hard-boiled Egg, sliced

Instructions:

• Shell prawns, reserving the tail pieces and shells and remove the central vein from each prawn. Set aside.
• Place the shells in a food processor or blender and process to form a fine paste.
• Place the shell paste in a medium saucepan together with the water, bring to the boil and continue to boil until reduced by half.
• Transfer the shell sauce back to the food processor and blend until smooth then pass through a very fine sieve. Set aside.
• Heat the oil in a medium saucepan, add the onion and sauté until soft and transparent.
• Add the garlic, ginger and tomato paste, mix well and simmer for 1-2 minutes.
• Add the reserved shell sauce, chopped tomatoes, thyme and parsley. Mix well and simmer over a low heat for 10 minutes, stirring from time to time.
• Add the prawns and continue to simmer for a further 5 minutes.
• To serve - transfer to a warmed serving dish and decorate with the sliced boiled eggs. Serve immediately.