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Ingredients 340g (12oz) raw tiger prawn tails
pinch chilli powder
1 x 5ml spoon (1 teaspoon) fennel seeds
3 cloves
5 black peppercorns
2.5cm (1") piece cinnamon stick
2 x 15ml spoon (2 tablespoons) sunflower oil
2 cloves garlic, chopped
1.25cm (half an inch) piece root ginger, peeled and finely chopped
1 small onion, finely chopped
3 tomatoes, skinned and chopped
1 x 15ml spoon (1 tablespoon) water
1 x 15ml spoon (1 tablespoon) white wine vinegar
2 x 5ml spoon (2 teaspoons) dark brown sugar
salt and black pepper
coriander leaves, to garnish
Serves 2 NUTRITIONAL VALUES PER PORTION (APPROX) 346 Kilocalories;
35g Protein; 19g Fat; 13g Carbohydrate; 1g Fibre.
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Method
Place the chilli powder, fennel seeds, cloves, peppercorns and cinnamon stick into a shallow pan.
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.
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.
Stir in the tomatoes and water. Cover and simmer for 5 minutes.
Add the vinegar, sugar, prawns and seasoning. Cover and cook for about 5 minutes or until prawns are pink in colour.
Garnish with coriander leaves and eat hot with your fingers. |
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Aromatic Prawns
