PRAWN CREOLE - FAKEAWAY

PRAWN CREOLE

Serves 2-4

900g prawns

Juice of a lime

1 tsp dried thyme

1 tsp dried oregano

½ tsp cayenne pepper

2 tbs olive oil

2 tbs butter

2 garlic cloves

1 red chili deseeded

1 medium white onion

2 celery sticks

1 green pepper

60g creamed coconut

2 tsp light soya sauce

2 tsp Worcestershire sauce

1 tbs smoked paprika

1 tbs tomato puree

400g tinned tomatoes

Salt and pepper

Coriander leaves to serve

1. In a bowl mix prawns lime juice thyme oregano and cayenne, leave to marinade

2. Heat a pan melt the butter and heat the oil

3. Fry the onion until softened

4. Add the celery, pepper, garlic and chili cook until softened

5. Add everything else except prawns and coriander), bring to the boil

6. Simmer and reduce a little for 10-15 minutes

7. Add the prawns and bring back to the boil and simmer for 5 minutes

8. Season and top with coriander