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Sri Lankan   -   Fireworks Prawns   adapted from Fire and Spice by Heather Jansz Balasuriya

  • 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

Printer version   2 Votes - Yum: 4.5, Easiness: 4, Speed: 4, Overall: 4.16667 Rate this recipe

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