January 03, 2018
Main Dish, Sauce, Shellfish,
Australian, Easy/Beginner Cooking, Quick Meals, Christmas, Easter, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Spicy more
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"NOTE: It is suggested to serve this on a bed of cooked spaghetti.
Prawns are a favourite in Australia, and the addition of fresh chilli gives this prawn dish a wonderful spicy flavour.
This recipe comes from a very old Australian cookbook that was given to me many years ago."
Combine the tomato sauce with the sherry and sugar.
Heat the oil in a wok over a medium heat and add the chilli, garlic and ginger. Stir in the shallots and tomato mixture.
Simmer for 2-3 minutes, stirring occasionally.
Add the prawns and simmer until just cooked.
Serve with pasta and garnish with chopped parsley/chives.
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Very quick and easy with lots of flavor. I served mine on rotini. Will be making these again.
This is a real taste treat! I served the prawns over Tofu Spaghetti. I had Argentine Prawns (my favorite). They are so firm & tasty . The tomato sauce/shallot mixture gives just enough pep to the prawns without taking away the flavour of the prawns. I like the way it sticks to the prawns. This will go into my favourites.
Good amount heat to give a nice kick but not overpower the deliciousness of the prawns and the baby squid I added to the mix. Served over soba noodles for a great and filling dinner, thank you Tisme made for Pick Me tag game.