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Categories:
king prawns water onion tomatoes vegetable oil garlic ginger tomato paste thyme parsley egg salt pepper
Viewed: 50 - Published at: 3 years agoIngredients
- 12 king prawns, raw
- 450 ml water
- 1 onion, finely chopped
- 1 (400 g) tomatoes, chopped
- 1 tablespoon vegetable oil
- 3 garlic cloves, crushed
- 1 teaspoon ginger, finely grated
- 2 tablespoons tomato paste
- 1 sprig thyme
- 1 tablespoon parsley, chopped
- 1 egg, hard-boiled, sliced
- salt
- pepper
Method
- 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 saute 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, parsley, salt and pepper. 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.
