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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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For the Prawns: 

  1. 1 kg medium raw prawns-peeled and deveined,

  2. juice of 1/2 lemon,

  3. 1 teaspoon chilli powder,

  4. 1 teaspoon turmeric powder,

  5. 6 finely crushed garlic cloves ,

  6. 2 medium onions finely chopped,

  7. 450 grams canned crushed tomatoes,

  8. 1 tablespoon chopped coriander leaves,

  9. salt to taste.

Chilli Prawns

For the Spicy Sauce:

  1. 1 teaspoon cumin seeds,

  2. 1 tablespoon coriander seeds,

  3. 1/2 teaspoon black peppercorns,

  4. 4 cloves,

  5. 2 cm cinnamon stick,

  6. seeds from 4 green cardamom pods,


  1. 1 kafir lime leaf,

  2. 6 whole dried red chillies,

  3. 2.5 cm peeled piece of ginger ,

  4. 6 peeled garlic cloves,

  5. 1 teaspoon turmeric,

  6. 2 tablespoons white vinegar.


  1. Peel and devein prawns. Wash and dry on kitchen paper. Place in bowl and marinate with the lemon juice, salt, chilli powder and turmeric. Mix well together and cover.

  2. Blend all the ingredients for the spicy sauce in a blender or liquidiser until very smooth. If necessary add some more vinegar to form the paste. Remove and set aside.

  3. Heat the vegetable oil in a large pan over medium to high heat. The use of a wok and spatula is recommended. When oil starts sizzling, add the garlic and finely chopped onions. Stir fry for a few minutes until the onion pieces become transparent. Add the spice paste and stir fry for a few minutes until the paste is cooked and blended with the onion pieces.

  4. Add the finely crushed tomatoes and mix well with the spicy sauce. Allow to cook and stir at intervals to ensure that the spicy sauce does not stick to the pan or wok.

  5. Allow the sauce to evaporate to your preferred consistency. Some people like a lot of sauce, others like a thicker sauce. You can adjust by adding little quantities of hot water or by allowing the water in the sauce to evaporate. If the sauce is too watery, you can bind the sauce by dissolving 1 teaspoon of corn flour in cold water, then stir into the sauce.

  6. When sauce is ready, add the marinated prawns into the spicy sauce. Gently stir in the prawns and allow to cook until the prawns are just cooked. Adjust the salt seasoning, place in hot serving dish and sprinkle with chopped coriander leaves.

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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.