Currently listing 248 recipes in 91 categories!Latest Recipes
This is a typical 'Mauritian Creole' sauce using plum tomatoes, garlic, thyme and chilli, completely compliments the delicate flavours of the prawns.
- 1 medium white onion finely chopped
- 1 red birds eye chilli finely chopped
- 2cm of peeled and grated ginger
- 2 cloves of garlic peeled and grated
- 4 sprigs of fresh thyme
- 1 400g tin of plum tomatoes, the best quality you can afford
- 200g of king prawns de shelled and de veined
In a big frying pan, heat some vegetable oil on a medium heat. Add the white onions and cook until you get a slight colour on them, add the ginger, garlic, chilli and thyme and cook and stir for approximately 3-4 minutes, then finally add the chopped coriander stalk. Add the tin of plum tomatoes including the juice and cook down for around 10 - 15 minutes until the tomatoes are cooked all the way through. At this point season with salt.. Add the king prawns and let them rest on top of the rougaille, do not stir, cook for approximately 1 minutes, turn the heat off and let it steam for about 5 minutes in the pan. This prevents the prawns from over-cooking and drying out.Visitor Comments (0):
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Rate this Recipe: Comment on this Recipe:
For spam prevention, enter code:
Other Recipes in this Category:
Recipe Cloud Tags:
Thank you, your comments will be reviewed shortly!