Stir-fried prawns

Recipe from: 8/3/2000 12:00:00 AM
Ingredients 17
Servings 2
Time

Ingredients

  • 12
    frozen prawns
  • olive oil for frying
  • SAUCE
  • 30
    ml
    apricot jam
  • 5
    ml
    fresh ginger, grated
  • 4
    cloves garlic, crushed
  • pinch freshly ground black pepper
  • 15
    ml
    curry powder
  • 100
    ml
    olive oil
  • JULIENNE OF VEGETABLES
  • 2
    courgettes
  • 1
    carrot
  • 1
    aubergine
  • 1
    red pepper
  • 1
    green pepper
  • 1
    yellow pepper
  • fresh coriander leaves, to garnish
 

Method

 
Shell the prawns, keeping the tail fins intact. Heat the apricot jam, ginger, garlic, pepper, curry powder and olive oil together and bring to the boil. Simmer for about 3 minutes. Meanwhile, cut all the vegetables into thin strips and stir-fry in a little oil until just done but still crisp to the bite. Rapidly fry the prawns in a little heated olive oil until they just begin to change colour and are cooked. Take care not to overcook them. Mix the prawns with the julienne of vegetables and add about 30 ml (2 T) of the sauce. If the sauce is too thick, add a little water. Serve on rice garnished with coriander leaves. (Use the remaining sauce with chicken or fish.) Serves 2.
 

Read more on: fish/seafood
 

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