Cold Curried Prawns Recipe
Ingredients
| Prawns - 8-12 ounce (225-350 grams), prepared | ||
| Long grain rice | 8 Ounce | |
| Oil vinegar | 4 Tablespoon | |
| Butter | 1 Ounce (For the Curry Mayonnaise) | |
| Onion | 1 Small, finely chopped (For the Curry Mayonnaise) | |
| Flour | 1 Teaspoon (Leveled) (For the Curry Mayonnaise) | |
| Tomato puree | 1 (Curry powder - 2 level tablespoons) | |
| Water | 4 Tablespoon (Curry powder - 2 level tablespoons) | |
| Salt | 1/4 Tablespoon (Curry powder - 2 level tablespoons) | |
| Castor sugar - 1 level teaspoon | ||
| Apricot jam | 1 Tablespoon (Curry powder - 2 level tablespoons) | |
| Mayonnaise | 1/4 Pint (Curry powder - 2 level tablespoons) | |
| Single cream | 2 Tablespoon (Curry powder - 2 level tablespoons) | |
| Lemon – ½, 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.
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.
Chef
