Components
Entire uncooked prawns ½ ok. or 400g.headless. They may also be
giant shrimp.
Peeled, seeded and chopped tomatoes 2
Finely chopped small onion 1
Dry liquor (incorrectly referred to as cognac) ½ cup of tea
Milk cream ½ cup of tea
Butter 2 tablespoons
Tomato extract 1 tablespoon
Cayenne pepper ¼ teaspoon
Vegetable broth ½ cup of tea
Sal
Choices to accompany mashed potatoes or mashed candy potatoes or white rice
Elaboration
Put together the sauce
Warmth a frying pan, add a tablespoon of butter and sauté the onion over low warmth.
Add the tomato and tomato extract and let it sauté for a couple of minutes, season with salt and pepper and add the broth.
Let it prepare dinner over low warmth for quarter-hour.
Warmth sufficient water to cowl the prawns and when it boils
throw them in, (uncooked they’re grey), stir. When turning pink
take away them. Let cool.
Peel the prawns, eradicating the laborious pores and skin and the pinnacle if any.
Put the remaining butter in a saucepan and sauté the prawns.
Take away from the warmth and pour the dry liquor, flambé by bringing a lit match near it.
Transfer in order that the liquor impregnates them.
When the flame goes out, add the sauce and let it prepare dinner for about 5 minutes.
Take away the prawns and place them within the middle of a platter.
Add the cream to the sauce and stir with out letting it boil.
Pour a part of the sauce over the prawns and the remaining in a sauce boat.
Place boiled rice across the prawns.
