Kingprawnsinredsauce Recipes

MUSSELS AND KING PRAWNS ROUGAILLE

Steps:

• Heat the oil in a large frying pan over low-medium heat, add the onion and pepper and fry for up to 10 minutes until the onion is soft.
• Stir in the garlic, ginger, chilli, thyme and half the coriander and cook for a couple of minutes.
• Then pour in the chopped tomatoes and vegetable stock, bring to the boil, reduce the heat and simmer for 20 minutes, stirring occasionally.
• Add in the mussels and cook for 2 minutes, before also adding in the prawns. Cook for a further 2-3 minutes until the both the mussels and prawns are cooked through.
• Serve with rice, rotis and a salad.

KING PRAWNS IN RED SAUCE

Steps:

• 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 sauté 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.