Prawn rougaille

Created by Vijay Baboo
Launch player

In order to use the SBS Video Player you must have Flash 9 installed and Javascript enabled. You can get the lastest version of Flash from here. For further support, contact the SBS help desk.

  Email to friend    Print    Enlarge text

Rating:

  • Cuisine: Mauritian

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

View conversion table

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 1 of 1 Mauritian Restaurants.

  Restaurant Suburb
1. Bukhara Double Bay Double Bay

View all Mauritian restaurants | Start a new search

Comments (2)

   
14 Aug 2009 02:52 AEST
Christopher Munro
Brisbane
Gingery?
I'll be interested to see how you get the "gingery" taste without ginger.
Agree (0 people agree)
Disagree (0 people disagree)
08 Dec 2008 09:11 AEST
Megan
Runaway Bay
Prawns
This recipe is sensational. Love the flavours has become our new prawn favourite.
Agree (11 people agree)
Disagree (0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Recipes

Hot Tips

More

Yorkshire pudding

The dripping should be boiling when the batter is poured in to make it light and crispy on the outside.

Glossary

More

Suribachi

A special bowl with a textured surface designed to crush and grind seeds such as sesame.

 
ADVERTISEMENT
 
 
 
Big meat flavours need a drink to match and like a good red wine James Squire Amber Ale goes well with richer meat dishes. Try one with dishes such as a rack of lamb and mint sauce, a gourmet meat pie or a juicy steak. The caramelisation of the crystal malt in the beer complements the carmelisation of the meat.
ADVERTISEMENT
 
 
ADVERTISEMENT