This is a tasty and different dish to create and it’s so quick. Ideal for a starter course or if served for a main course, serve with a large green salad and a dollop of plain yoghurt.
Prawns In Black Chilli Sauce
Ingredients
- 2 tbsp corn oil
- 3 cloves garlic, roughly chopped
- 1 large onion, diced
- 2 tbsp almonds, blanched
- 1-2 fresh red peppers, seeded and diced
- 1 tsp chilli flakes or dried chillies, seeded and crumbled
- 3 whole cloves
- 1 tsp coriander seeds
- 1 short-length cinnamon stick
- 1 glass red wine
- 1 tsp orange zest, grated
- 2 tbsp dark cocoa powder, unsweetened
- 1 tin plum tomatoes
- Salt
- A little vinegar
- 250g large raw prawns, peeled
- Fresh coriander leaves
- 1 lime, cut into quarters
Steps
- Step 1
Heat a tablespoon of the oil in a heavy pan. Fry the garlic and onion until they are soft and a little caramelised, then drop them into a food processor.
- Step 2
Toast the almonds briefly in the dry pan and add them to the processor.
- Step 3
Pour the rest of the oil into the pan and fry the peppers, dried chillies and spices for a moment.
- Step 4
Add the red wine and orange zest and bubble up until the steam no longer smells of alcohol.
- Step 5
Transfer to the processor, add the cocoa and tomatoes and whizz until you have a smooth sauce.
- Step 6
Return the sauce to the pan, bubble up, turn down the heat and leave to simmer gently, until the sauce is thick and dark. Taste and add some salt, plus a splash of vinegar to sharpen the flavour.
- Step 7
When you are ready to serve, reheat the sauce, stir in the prawns and bubble up until they turn opaque (no more than 2-3 minutes).
- Step 8
Ladle into bowls and finish with a sprinkle of coriander leaves and a lime quarter for squeezing.
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By The Healthy Employee
- Servings: Serves 4
- Meals or Courses: LunchMainsStarter
- Dish Type: BBQSpicy
- Special Diet: Dairy FreeGluten free
- Seasons and Occasions: Father's DayMother's DaySummer
- Difficulty Level:
- Ratings:
- Created: August 16, 2010
