|
Aromatic Prawns |
|
350g (12oz) |
Raw tiger prawn tails |
| Pinch Chilli powder | |
| 5ml (1 teaspoon) | Fennel seeds |
| 3 | Cloves |
| 5 | Black peppercorns |
| 2.5cm (1") | Piece cinnamon stick |
| 2 | Cloves garlic, chopped |
| 30ml (2 tablespoons) | Sunflower oil |
| 1.25cm (2") | Piece root ginger, peeled and finely chopped |
| 1 | Small onion, finely chopped |
| 3 | Tomatoes, skinned and chopped |
| 15ml (1 tablespoon) | Water |
| 15ml (1 tablespoon) | White wine vinegar |
| 10ml (2 teaspoons) | Dark brown sugar |
| Salt and pepper | |
| Coriander leaves to garnish |
|
1 |
Place the chilli powder, fennel seeds, cloves, peppercorns and cinnamon stick into a shallow pan. |
|
2 |
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. |
|
3 |
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. |
|
4 |
Stir in the tomatoes and water. Cover and simmer for 5 minutes. |
|
5 |
Add the vinegar, sugar, prawns and seasoning. Cover and cook for about 5 minutes or until prawns are pink in colour. |
|
6 |
Garnish with coriander leaves and eat hot with your fingers. |
| Serves 2 | |
| Nutritional Values per portion (approx) | |
| 346 Kilocalories | 35g Protein | 19g Fat | 13g Carbohydrate | 1g Fibre |