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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this recipe from a friend and these prawns are to die for! Serve with rice, pasta, or bread to sop up all the delicious sauce which can be doubled if you want.I like to use prawns in the shell because I think they add extra flavour to the sauce. It is a bit messy to shell the prawns as you eat, but it gives you an excuse for licking the sauce off your fingers! You could use shelled deveined prawns or shrimp as well. Ingredients:
2 onions, chopped |
5 garlic cloves |
2 tablespoons minced fresh ginger |
1 teaspoon chili powder |
0.5 (5 1/2 ounce) can tomato paste |
1/2 teaspoon cayenne |
0.5 (14 ounce) can coconut milk |
1 teaspoon sugar |
salt and pepper |
2 lbs prawns |
Directions:
1. Saute onions in a small amount of oil until translucent.
2. Add garlic and ginger and saute until fragrant.
3. Add the rest of the ingredients except the prawns.
4. Bring to a boil.
5. Turn down the heat and add the prawns.
6. Simmer until the prawns turn pink and are cooked through.
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