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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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King Prawns in Red Sauce Share 
Crevettes Sauce Rouge
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  1. 12 king prawns (uncooked)

  2. 1 big onion (finely chopped)

  3. 500 grams can finely crushed 
    red tomatoes

  4. vegetable oil

  5. 3 garlic cloves crushed
  6. 1 teaspoon crushed ginger
  7. 2 tablespoons tomato paste
  8. 1 sprig of thyme & 1 tablespoon of chopped parsley
  9. 2 boiled eggs sliced
  10. 1 tablespoon lemon juice
  11. 50 ml dry sherry
  12. salt and pepper to taste

crevettes sauce rouge



  1. 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. 

  2. 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. 

  3. Meanwhile hard boil the eggs. Allow to cool, shell and cut into thick slices.

  4. 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. 

  5. 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.

  6. Serve on a warmed plate and decorate with sliced boiled eggs. Serve with a salad and fresh crispy bread.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.