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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The fresh chilli adds a delcious spicy flavour to the prawns. This is a recipe from the old family cookbook, an suggests to serv on a bed of spaghetti, but rice is just as good. Ingredients:
1/4 cup tomato sauce |
1 tablespoon sherry wine |
1 tablespoon sugar |
2 tablespoons oil |
1 red chili, seeded and finely chopped |
2 garlic cloves, crushed |
1 teaspoon gingerroot, finely chopped |
6 shallots, finely chopped (scallions) |
750 g green prawns (1 1/2lb) |
parsley, chopped to garnish |
Directions:
1. Combine the tomato sauce with the sherry and sugar. Heat the oil in a wok over medium heat, add the chilli, garlic and ginger. Stir in the shallots and tomato mixture. Simmer fo 2-3 minutes, stirring occasionally. Add the prawns and simmer until just cooked.
2. Serve on a bed of spaghetti, garnished with chopped parsley.
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