 |
 Sri Lankan - Fireworks Prawns
adapted from Fire and Spice by Heather Jansz Balasuriya
|
Description
|
|
|
|
Ingredients
|
- 3 Large Tomatoes -- finely chopped
- 1 Teaspoon Cider Vinegar
- Salt -- to taste
- 1 Tablespoon Ground Chili Peppers -- any kind
- 3 Tablespoons Olive Oil
- 1 Large Onion -- sliced
- 1 Pound Large Shrimp
- 2 Tablespoons Cornstarch
- 2 Tablespoons Parsley -- finely chopped
- 4 Medium Green Chile -- finely chopped
- Salt And Pepper -- to taste
|
|
Directions
|
In medium saucepan, combine tomatoes, vinegar, salt, and ground chiles. Simmer for 15 minutes and set aside. In skillet, heat oil and brown onions. Add shrimp and cornstarch and cook until prawns are pink. Add this mixture to the tomato mixture along with the parsley and green chiles. Season with salt and pepper. Cook until heated through. Serve over rice.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version