Sauce rouge crevettes

Walking the streets of Dublin yesterday I saw some very fresh looking king prawns  that caught my eyes so what popped in my mind was a very mauritian sauce rouge, that let me tell ya I'll be eating after a very long time. Hmm this is one of my most favourite dishes and the recipe is that of my mum,tips from my husband and a twist of my own lol so here goes

Ingredients
 For 4 persons:

12 to 15 king prawns with shell (uncooked)
1 teaspoon of ginger paste
5 red tomatoes
1 red pepper diced
2 tablespoon tomato paste (you can adjust if you want a richer colour)
1 tablespoon brown sugar
1 spring of thyme
2 tablespoon of vegetable oil
1 big onion finely chopped
2 teaspoon of garlic paste
4 drops of fish sauce
Salt & pepper to taste&coriander for garnish

First of all remove the shell and tail carefully , de-vein the prawn and put aside.

In a frying pan,add a tbsp of veg oil ,wait till the pan is very hot then put in tail and shells fry until it starts sticking to the pan and has got golden brown colour,remove from heat and put in the blender.

Then in the same pan add the remaining oil sautee the onions ,thyme,tomatoes ,red pepper,ginger and garlic paste.Let cook over medium heat for 15 mins or so.

Now pour the sauce in the food processor together with the fried shells and blitz until it becomes a rather smooth consistency.Sieve the sauce then pour back into the pan over low heat , put in the fish sauce ,sugar,salt and pepper ,cook for 10 mins.


 Then add in the prawns and cook for a further 3 to 4 mins.Garnish with coriander .
 Ta da enjoy...