Chili Prawns in a Nutty Sauce
Recipe Images
Ingredients
(Prawns)
2 lb. tiger prawns
1 stick butter
3 cloves garlic
3 tbsp. cooking oil
(Sauce)
1/2 cup sweet chili sauce (or peri peri sauce for the daring)
2 tbsp. peanut butter
1/2 tsp. curry powder
(Savoury Rice)
1 onion, diced
1 sweet pepper, diced
1-1 1/2 cups uncooked rice
3-4 cups water
2 tbsp. mushroon soup powder
Salt to taste
1/2 tsp. prepared mustard
The slightly nutty flavored sauce beautifully complements the bite in the chili prawns. Served on a bed of savory rice, and a bottle of wine.
Directions
(Savoury Rice)
In a saucepan, fry the onion and sweet pepper. Once nicely browned, remove from the saucepan, and divide in two.
In a pot, place the rice, salt, mustard and half the onion and pepper mix. Add water, and bring to the boil.
Add the mushroom soup powder just before all the water is absorbed. Stirr well, and simmer for a last few minutes, before removing from heat.
(Prawns)
In the meantime, melt the stick of butter in a large saucepan. Add the oil and chopped garlic.
Once the butter is browned, add the prawns a few at a time, and fry over medium heat. Turn over to fry the other side. Make sure the prawns are very pink and well cooked before removing from the saucepan.
Remove and place in a dish.
(Sauce)
In the same saucepan, add all the remaining ingredients, including the half left over mixture of onoin and sweet peppers.
Add a little more butter if needed. Mix well over low heat. Pour over the prawns.
Serve the prawns on the savoury rice, with a slice of lemon and a fresh salad.
Additional Notes
All you will still need, is a few friends to help you finish off these generous servings.
