Aromatic Prawns Recipe
Ingredients
340g (12oz) raw tiger prawn tails, fresh or defrosted - pinch chilli powder
- 1 x 5ml spoon (1 teaspoon) fennel seeds
- 3 cloves
- 5 black peppercorns
- 2.5cm (1") piece cinnamon stick
- 2 x 15ml spoon (2 tablespoons) sunflower oil
- 2 cloves garlic, chopped
- 1.25cm (half an inch) piece root ginger, peeled and finely chopped
- 1 small onion, finely chopped
- 3 tomatoes, skinned and chopped
- 1 x 15ml spoon (1 tablespoon) water
- 1 x 15ml spoon (1 tablespoon) white wine vinegar
- 2 x 5ml spoon (2 teaspoons) dark brown sugar
- salt and black pepper
coriander leaves, to garnish
Serves 2
NUTRITIONAL VALUES PER PORTION (APPROX) 346 Kilocalories;
35g Protein; 19g Fat; 13g Carbohydrate; 1g Fibre.
Method:
Place the chilli powder, fennel seeds, cloves, peppercorns and cinnamon stick into a shallow pan.
Dry fry for 1-2 minutes to release the flavour. Cool then crush the spices to a powder in a plastic bag using a rolling pin.
Heat the oil in a shallow pan; cook the garlic, ginger and onion for 2-3 minutes. Add the spices. Cook for a further 2 minutes.
Stir in the tomatoes and water. Cover and simmer for 5 minutes.
Add the vinegar, sugar, prawns and seasoning. Cover and cook for about 5 minutes or until prawns are pink in colour.
Garnish with coriander leaves and eat hot with your fingers.
