Sunday, June 15, 2008

King Prawns in Red Sauce

50 mins.
Serves 4.

  • 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
  • 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.

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