Prawn creole

Recipe from: 3/1/1997 12:00:00 AM
Ingredients 13
Servings 1
Minutes 15‑20 minutes


Serving Change
  • 16
    large, raw whole prawns
  • 1
    red pepper
  • 1
    green pepper
  • 2
    cloves garlic, crushed
  • 3
    piece of ginger, peeled and finely chopped
  • 3
    spring onions, roughly chopped
  • 1
    medium onion, roughly chopped
  • 1
    green chilli, roughly chopped
  • few sprigs fresh thyme
  • 450
  • 100
  • 2
    limes or lemons (juice only)
  • salt and pepper


15‑20 minutes
1. Peel the prawns, leaving the tails on. Using a sharp knife, slit down the back of each prawn and remove the black intestinal vein. Set prawns aside. 2. Blend the peppers, garlic, ginger, spring onion, onion, chilli and thyme in a food processor until fine. 3. To peel the tomatoes, place in a large bowl, prick with a knife and cover with boiling water. Leave for 3 to 4 minutes, then drain. The skin will come away easily. Cut in half and remove the seeds under cold water. Chop finely and set aside. 4. Heat the butter and lime juice in a large pan and add the blended vegetables. Simmer to reduce liquid. 5. Season and cook for 5 minutes. Add prawns and cook for a further 10 minutes. Stir in the tomatoes and warm through. Serve hot with rice and beans (see recipe).

Read more on: fish/seafood


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