1 sprig of thyme & 1 tablespoon of chopped parsley
2 boiled eggs sliced
1 tablespoon lemon juice
50 ml dry sherry
salt and pepper to taste
Shell prawns keeping the tail pieces.
Keep the shells. Remove the dorsal vein off the prawns by slightly slicing open the prawns' dorsal part lengthwise.
Wash and put aside.
Keep the shells and place in blender to form a fine paste. Boil in 500 ml of water until water is reduced by half. Stir
at intervals. Blend shell paste again and pass through a very fine sieve. Keep
the strained liquid.
Meanwhile hard boil the eggs.
Allow to cool, shell and cut into thick slices.
Fry chopped onions in a small quantity of oil until slightly cooked. Add the garlic, ginger and tomato paste. Stir and allow to simmer for 30
seconds or until the chopped onions are cooked and become transparent. Add the
finely crushed tomatoes and the thyme. Mix well together and allow to simmer
until the sauce is well blended and the tomatoes cooked. Gradually, add the
prawn shell sauce and allow to simmer. Allow the sauce to thicken to your
preference. Stir at intervals to avoid the sauce burning. Add the lemon juice
and dry sherry. Mix well together. Season with salt and pepper to taste.
Add the chopped parsley and the
prawns. Simmer and allow the prawns to cook for 5 minutes or until only just cooked. Do not overcook.
Serve on a warmed plate and decorate with sliced boiled eggs. Serve with
a salad and fresh crispy bread.
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