Spicy Creole Style Prawns with chilli rice

[Nick]

Spicy Creole Style Prawns with chilli rice

Serves 4
Prep Time : 10 mins
Cooking Time : 10 mins

Ingredients
For the prawns
1 red onion, diced
1 red pepper, diced
1/2 red chilli, chopped
2 cloves garlic, crushed
1 pack vine tomatoes
700 gram passata
dash tobasco sauce
24 raw tiger prawns
1 250 gram pack cooked tiger prawns

For the rice
500 gram cooked white rice
1 clove garlic
1/2 red chilli, chopped
1/2 tsp. sambal oelek

Method

Warm a wok or deep frying pan over a medium heat and add a little oil.

Fry the garlic and chilli for two minutes, then add the onion and red pepper.

Fry for two more minutes or until the skin starts to curl on the peppers.

Roughly chop the vine tomatoes if large, otherwise add them as they are along with the passata, then bring to the boil and reduce the heat to a simmer.

Add the raw tiger prawns and stir well, bring back to a simmer and cook for five minutes, to ensure the prawns are fully cooked.

To make the rice, fry the chilli and garlic together in a little oil, then add the rice and sambal oelek.

Stir continuously over a high heat until the rice is thoroughly hot.

Finish the creole with the cooked prawns, allowing them to heat through then serve with the chilli rice.

[Rave]

Mmmm, looks nice, if a little tomatoey for me- and tiger prawns are a bit expensive. What's sambal oelek?

I don't suppose you've got a recipe for prawn pil-pil like they serve in Spain? I'm looking forward to a few of them on holiday.

Rich :¬)

[Nick]

Sambal Oelek is just a REALLY hot chilli sauce.... a bit like the Encona variety of sauces, but less syrupy, more saucy....