0

This really is an easy way to cook freshwater prawns. First, make the sauce, then drop in the frozen prawns and cook through. It's as simple as that.
Servings 4
Calories 146 kcal
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients
 

  • 16 freshwater prawns
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, chopped
  • 10 g vegetable stock cube
  • 800 g chopped tomatoes in juice, 2 x 400g cans
  • 1 tbsp granulated sugar
  • 2 tbsp vinegar
  • red wine is best but any will do
  • 3 tbsp parsley, chopped
  • salt and freshly ground black pepper

Instructions
 

  • Heat the oil, then add the onion and garlic, cook for 2-3 minutes.
  • Add the tomatoes, stock cube, sugar, vinegar and salt and pepper.
  • Cook for 15-20 minutes or until thick and really tasty.
  • Finally, add the parsley.
  • To cook the prawns, remove them from the freezer and open them.
  • Drop the frozen prawns into the finished sauce and simmer for 10-15 minutes, or until lightly cooked.
  • Serve the hot stew evenly into 4 bowls or plates.
  • Top with the cooked prawns and a little extra olive oil.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Butterfly King Prawns with Easy Tomato Stew
Amount per Serving
Calories
146
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
35
mg
12
%
Sodium
 
872
mg
38
%
Potassium
 
450
mg
13
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Aldi, Seafood
Cuisine American, British, Spring, Summer
No ratings yet

Leave a Comment

TOP