Mauritian Cuisine

Prawn rougaille

Cuisine: Mauritian Created by Vijay Baboo

Prawns cooked simply in Mauritius’ favourite fresh gingery tangy tomato sauce.

Ingredients

1kg king prawns, peeled – heads and tails left on
½ kg tomatoes, peeled and chopped
2 hot red or green chillies, finely chopped
1 tbsp garlic, finely chopped
½ bunch parsley, finely chopped
2 stems thyme leaves
1 tbsp cumin powder
1 tsp white pepper
2 tbsp virgin olive oil
1 Spanish onion, diced
½ cup white wine
1 tsp salt
1 tsp paprika
½ bunch coriander, chopped

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Preparation

Heat oil over medium heat and add onions, ½ of the garlic and cook until golden. Pour in ½ of the wine to soften onions.

Add tomatoes and cook for a few minutes over high heat to reduce.

Stir in salt, pepper, paprika, cumin and a drizzle of olive oil.

Add thyme, parsley and chillies.

In a separate frypan, fry remaining garlic in oil. Add prawns, season with pepper and cook for 2 minutes.

Pour in remaining wine to deglaze pan.

Return prawns to rougaille and stir through coriander.

Serve with basmati rice.

Mauritian Restaurants

Displaying 5 of 5 Mauritian Restaurants.

Restaurant		Suburb
1.	Bukhara Double Bay	Double Bay
2.	Martines Cafe and Restaurant	Old Bar
3.	The Bondi FM Cafe	Bondi Beach
4.	Sawab Cafe	Thornlie
5.	Pierre's Platter	Moorooduc

27 Dec 2009 04:27 AEST

Riya Pandit

India

comment

dont add sugar, it make the sweet dish

14 Aug 2009 02:52 AEST

Christopher Munro

Brisbane

Gingery?

I'll be interested to see how you get the "gingery" taste without ginger.

08 Dec 2008 09:11 AEST

Megan

Runaway Bay

Prawns

This recipe is sensational. Love the flavours has become our new prawn favourite.

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