KING PRAWNS CREOLE
Recipe by Chef Jonathan Phang
Ingredients:
900g King Prawns shelled and deveined
Juice of one lime
1 tsp dried thyme
1 tsp dried oregano
1 tsp Cayenne pepper
2 Tbsp olive oil
60g butter
60g creamed coconut (block) cubed
1 medium red onion, halved and thinly sliced
1 green peeper (capsicum) seeded and finely sliced
1 red chilli seeded and finely diced
4 cloves garlic minced
2 celery sticks finely sliced
1 Tbsp smoked paprika
2 tsp garlic powder
2 tsp light soy sauce
2 tsp West Indian hot pepper sauce
1 Tbsp tomato puree (double concentrate)
400g chopped tinned tomatoes (preferably San Marzano)
1/2 tsp sugar
1 Tbsp coriander, finely chopped plus extra for garnish
Salt and pepper to taste
Method:
Prepare the prawns. Rinse and dry them, and place in a mixing bowl.
Pour the juice of one lime over the prawns and combine well with the thyme, oregano and Cayenne pepper. Set aside until ready to cook.
Heat the oil in a large saucepan over a medium heat.
Add the butter and cubes of creamed coconut and let melt.
Add the onion, green pepper, celery and garlic. Stir and fry until soft.
Sprinkle over the paprika and garlic, and cook out for a minute, before adding the soy sauce, tomato puree, pepper sauce, chopped tomatoes and sugar.
Combine well and simmer until the sauce thickens.
Add the coriander and finally the prawns.
Cook for approximately five minutes.
Garnish with coriander or fresh parsley and serve over rice.
