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Recipe: Curried Prawns In Pineapple
Similar Categories: Curried, Prawns, Pineapple
FOR THE FILLING
1 1/2 lb. live prawns or shrimps or 8-12 oz. peeled
prawns or shrimps
salt
strained juice 1 lime (optional )
2 tablespoons olive oil
1 onion -- chopped
1 tablespoon chopped chives -- eschalots or spring
onions
2 tomatoes -- peeled and chopped
2 tablespoon curry powder
1 1/4 cups fish stock or water
1 oz. butter (2 tablespoons)
1 oz. flour (2 tablespoons)
2 small pineapples
Scald the live prawns or shrimps in boiling salted water for 10 minutes.
Drain, peel off the shell and head, slit the backs and remove the black
cord.
Clean in lime juice and salted water. Heat the oil in a frying pan, add
the
onion, 1 teaspoon chives, eschalots or spring onions and tomato with the
curry powder and cook for 5 minutes without browning. Add the stock or
water
and prawns and simmer over a low heat for 15 minutes. Remove from the
heat.
Blend butter and flour together and add in small pieces to prawns,
stirring
until smooth. Continue cooking for a further 3 minutes.
While the prawns are cooking, plunge the pineapples in boiling water for 3
minutes, drain. Halve them exactly down the middle leaving some leaves on
each half, hollow out some of the flesh, fill the hollows with the prawn
mixture and sprinkle with remaining chives, eschalots or spring onions.
Allow half a pineapple per person.
1 1/2 lb. live prawns or shrimps or 8-12 oz. peeled
prawns or shrimps
salt
strained juice 1 lime (optional )
2 tablespoons olive oil
1 onion -- chopped
1 tablespoon chopped chives -- eschalots or spring
onions
2 tomatoes -- peeled and chopped
2 tablespoon curry powder
1 1/4 cups fish stock or water
1 oz. butter (2 tablespoons)
1 oz. flour (2 tablespoons)
2 small pineapples
Scald the live prawns or shrimps in boiling salted water for 10 minutes.
Drain, peel off the shell and head, slit the backs and remove the black
cord.
Clean in lime juice and salted water. Heat the oil in a frying pan, add
the
onion, 1 teaspoon chives, eschalots or spring onions and tomato with the
curry powder and cook for 5 minutes without browning. Add the stock or
water
and prawns and simmer over a low heat for 15 minutes. Remove from the
heat.
Blend butter and flour together and add in small pieces to prawns,
stirring
until smooth. Continue cooking for a further 3 minutes.
While the prawns are cooking, plunge the pineapples in boiling water for 3
minutes, drain. Halve them exactly down the middle leaving some leaves on
each half, hollow out some of the flesh, fill the hollows with the prawn
mixture and sprinkle with remaining chives, eschalots or spring onions.
Allow half a pineapple per person.
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