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PrintPRAWN PROVENCALE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place the oil in a large saucepan and add the vegetables. Cook for a few minutes over gentle heat and add the garlic.
- Add the tomatoes and their juice, breaking up the tomatoes with a fork or a potato masher.
- Add the bay leaves, cayenne pepper or tabasco, seasoning and thyme, and bring to the boil. Allow to simmer for about 5 minutes, uncovered.
- Mix a few spoonfuls of the hot tomato liquid with the cornflour mixture and then return it to the saucepan. Bring to the boil, stirring constantly until thickened.
- Simmer over gentle heat for about 15 minutes. Add the prawns and heat through gently for 5 minutes.
- Remove the bay leaves before serving, and spoon the sauce over rice.
INGREDIENTS
- 100 ml sesame oil
- 4 large green peppers, seeded and cut into pieces
- 4 sticks celery, sliced
- 4 medium onions, diced
- 4 cloves garlic, crushed
- 500 grams cans tomatoes
- 4 bay leaves
- Pinch salt and pepper
- Pinch thyme
- 3 tablespoons corn flour mixed with 3 tablespoons dry white wine
- 500 grams cooked, peeled prawns
5 comments for “Prawn Provencale”
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