This simple recipe of prawn cooked in Mauritius ’ favorite spicy tomato sauce takes less than 30 minutes to make.
- olive oil
- 1 red onion, chopped
- 1 tablespoon finely chopped garlic
- 125 ml of white wine
- 500g peeled and chopped tomatoes
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 small red or green chili peppers, finely chopped
- ½ bunch of parsley flat-leaf, finely chopped
- 2 sprigs of thyme, leaves picked
- 1 kg of green king prawns, shelled, heads and tails intact
- ½ bunch of chopped coriander
- Heat two tablespoons of olive oil in a saucepan over medium heat. Add the onion & half the garlic and fry until golden.
- Pour in half the wine to soften the onion, then add the tomatoes & cook for a few minutes on high heat to reduce.
- Stir in the cumin, paprika, salt and pepper, and an extra drizzle of olive oil. Add chili, parsley, and thyme and remove from heat.
- Heat a little more oil in a frying pan and fry the rest of the garlic until it becomes fragrant.
- Add the prawn, season with pepper, and cook for 2 minutes.
- Pour in the remaining wine to deglaze the pan.
- Tip the prawn into the rougaille (tomato sauce) and mix it with the coriander.