Spicy, Prawn Sauce With Ginger


4 tbsp passata (sieved tomatoes) 300 ml/10 1 oz single cream.

1/2 tsp grated fresh ginger

1 tsp cayenne 1 tbsp lemon juice 1 tsp ground cumin 1 tsp salt 1 tsp pepper.

450 g/1 lb dried flat rice noodles.

3 tbsp vegetable oil.

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3 garlic cloves, chopped very finely 450 g/1 lb raw peeled prawns.

2 tbsp chopped fresh coriander.

Combine the passata, cream, ginger, cayenne, lemon juice, cumin, salt and pepper in a small saucepan, mixing well. Cook the mixture over a medium heat, stirring, until bubbling. Remove from the heat.

Cook the noodles according to the packet instructions. Drain and transfer to a warm serving dish.

Heat the oil and garlic in a large frying pan over a medium-low heat. Cook until the garlic just begins to colour. Add the prawns and raise the heat to medium-high. Stir-fry for 2 minutes until the prawns are pink. Stir in the sauce and 1 tablespoon of the coriander. Cook for another minute.

Pour the prawn mixture over the noodles. Sprinkle with the remaining coriander and serve immediately.

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