Aldi Phil Vickery video podcast 6: king prawns
- 15 years ago
BUTTERFLY KING PRAWNS WITH REALLY EASY TOMATO STEW
4 persons
This really is an easy way to cook freshwater prawns. Make the sauce, then drop in the frozen prawns and cook through its as simple as that!
Preparation time: 10 minutes
Cooking time: 30 minutes in total
16 freshwater prawns
2 tbsp olive oil
1 small onion, finely chopped
1 clove of garlic, chopped
2 x 400g can chopped tomatoes in juice
1 x 10g vegetable stock cube
1 tbsp granulated sugar
2 tbsp vinegar (red wine is best, but any will do)
2-3 tbsp chopped parsley
salt
pepper
1.Heat the oil, then add the onion and garlic. Cook for 2-3 minutes.
2.Add the tomatoes, stock cube, sugar, vinegar and salt and pepper.
3.Cook for 15-20 minutes or until thick and really tasty.
4.Finally add the parsley.
5.To cook the prawns, remove from the freezer and open.
6.Drop the frozen prawns into the finished sauce and simmer for 10-15 minutes, or until lightly cooked.
7.Serve the hot stew evenly into 4 bowls or plates.
8.Top with a little extra olive oil.
Copyright Phil Vickery
July 2008
4 persons
This really is an easy way to cook freshwater prawns. Make the sauce, then drop in the frozen prawns and cook through its as simple as that!
Preparation time: 10 minutes
Cooking time: 30 minutes in total
16 freshwater prawns
2 tbsp olive oil
1 small onion, finely chopped
1 clove of garlic, chopped
2 x 400g can chopped tomatoes in juice
1 x 10g vegetable stock cube
1 tbsp granulated sugar
2 tbsp vinegar (red wine is best, but any will do)
2-3 tbsp chopped parsley
salt
pepper
1.Heat the oil, then add the onion and garlic. Cook for 2-3 minutes.
2.Add the tomatoes, stock cube, sugar, vinegar and salt and pepper.
3.Cook for 15-20 minutes or until thick and really tasty.
4.Finally add the parsley.
5.To cook the prawns, remove from the freezer and open.
6.Drop the frozen prawns into the finished sauce and simmer for 10-15 minutes, or until lightly cooked.
7.Serve the hot stew evenly into 4 bowls or plates.
8.Top with a little extra olive oil.
Copyright Phil Vickery
July 2008