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King Prawns in Red Sauce   HT  MC  Mauritian  50mins



Serves 4   Hot  Seafood Shellfish  Main Course  Gluten Wheat Dairy free Mauritius  African  Africa



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



1. Shell prawns, reserving the tail pieces and shells and remove the central vein from each prawn.  Set aside.

2. Place the shells in a food processor or  blender and process to form a fine paste.


3. Place the shell paste in a medium saucepan together with the water, bring to the boil and continue to boil until reduced by half.

4. Transfer the shell sauce back to the food processor and blend until smooth then pass through a very fine sieve. Set aside.

5. Heat the oil in a medium saucepan, add the onion and sauté until soft and transparent.


6. Add the garlic, ginger and tomato paste, mix well and simmer for 1-2 minutes.


7. 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. 


8. Add the prawns and continue to simmer for a further 5 minutes.

9. To serve - transfer to a warmed serving dish and decorate with the sliced boiled eggs. Serve immediately.



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


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Kitchen scissors

Fish Scalers (optional)


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Fish/Seafood  Main Course Recipes

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