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Cold Curried Prawns

Western.Chefs's picture
Ingredients
  Prepared prawns 12 Ounce (350 Grams)
  Long grain rice 8 Ounce (225 Grams)
  Oil and vinegar dressing 4 Tablespoon, prepared
For the curry mayonnaise
  Butter 1 Ounce (25 Grams)
  Onion 1 Small, finely chopped
  Flour 1 Teaspoon (Leveled)
  Curry powder 2 Tablespoon
  Concentrated tomato puree 1 Teaspoon
  Water 4 Tablespoon
  Salt 1⁄4 Tablespoon
  Castor sugar 1 Teaspoon (Leveled)
  Apricot jam 1 Tablespoon
  Mayonnaise 1⁄4 Pint (1/2 Deciliter)
  Single cream 2 Tablespoon
  Lemon 1⁄2 , juice extracted
Directions

GETTING READY
1. Peel fresh prawns or thaw frozen ones.

MAKING
2. In a saucepan, boil rice in salt water for 8-10 minutes until tender; drain.
3. Add oil and vinegar dressing; mix well and let the rice cool down.
4. In a saucepan, melt butter for the curry mayonnaise.
5. Stir in the onion and sauté very gently for about 5 minutes until the onion softens.
6. Add flour and curry powder; stir and fry for a couple of minutes until oil comes out of the curry powder.
7. Stir in the tomato puree, salt, castor sugar and apricot jam.
8. Bring the mixture to a boil and let it simmer gently for about 5 minutes.

FINALISING
9. Remove the pan from heat and strain into a basin; let it cool down.
10. To the cooled sauce, add mayonnaise and stir in the cream and lemon juice.
11. Let the sauce stand for several hours or overnight before serving.

SERVING
12. Add the prepared prawns to the curry mayonnaise sauce.
13. Serve over a bed of rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Prawn
Cook Time: 
10 Minutes
Servings: 
4

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