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Prawn and Corn Stew HT MC Peruvian 65mins
Serves 4 Hot Seafood Shellfish Vegetables Main Course Gluten Wheat free Eggless Peru Sth American South America
Ingredients 3 tbsp Vegetable
Oil
Instructions
1. Heat the oil in a large saucepan, add the prawns and 1 teaspoon of the Salt and cook for about 5 minutes only, stirring constantly, until the prawns turn pink. Remove the prawns with a slotted spoon and set aside to cool. Once they are cool enough to handle, peel and set aside.
2. Reheat the oil in the pan and add the onion, cayenne, paprika, cumin and salt. Cook, stirring, until the onion is soft and transparent.
3. Add the
Tabasco, squash, cabbage, potatoes, sweetcorn and water to the pan, bring
to a boil then reduce the heat, partially cover and simmer for about 15 minutes, partially
covered or until the potatoes are tender. You may have to add a little more
water as this dish is supposed to be more like a hearty soup.
5. Add prawns, season with more salt if necessary and cook gently for a further about 2 minutes or until the prawns are completely heated through. Serve immediately.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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