June 17, 2017
Dinner, Main Dish, Shellfish,
Shrimp, Vegetables, Garlic, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Wok/Stir-Fry, Wine, Spicy more
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"This recipe comes from a very old cookbook which I have had for many years.
The addition of chilli to the prawns adds a spicy flavour.
It is suggested this recipe served over spaghetti, but I think rice would work well also."
Combine the tomato sauce with the sherry and sugar.
Heat oil in a wok over a medium heat, add the chilli, garlic and ginger. Stir in the shallots and tomato mix and simmer for 2-3 minutes, stirring occasionally.
Add the prawns and simmer until just cooked.
Serve on a bed of spaghetti garnished with chopped parsley.
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I scaled back for 1 serve and used Australian King Prawns and 1/2 a small chilli with seeds as I like a bit of kick and added the pasta to the prawns in the pan with a little of pasta water to create a bit of sauce. Thank you Tisme for a great dinner, made for Pick Me Tag game under the 48 hour rule.