![Sauce rouge crevette mauricienne recipe Sauce rouge crevette mauricienne recipe](/uploads/images/sauce-rouge-crevette-mauricienne-recipe_1.jpg)
Walking the roads of Dublin yesterday I saw some very fresh searching king prawns that caught my eyes what exactly sprang i believe would be a very mauritian sauce rouge, that i'll just tell ya I will be eating following a very lengthy time. Hmm this is among my most favourite dishes and also the recipe is my mother,tips from the husband along with a twist of my very own lol here goes
Ingredients
For 4 persons:
12 to fifteen king prawns with covering (uncooked)
1 teaspoon of ginger root paste
5 red tomato plants
1 red pepper diced
2 tablespoon tomato paste (you are able to adjust if you prefer a more potent colour)
1 tablespoon brown sugar
1 spring of thyme
2 tablespoon of vegetable oil
2 teaspoon of garlic clove paste
4 drops of fish sauce
Salt pepper to tastecoriander for garnish
To begin with take away the covering and tail carefully. de-vein the prawn and set aside.
Inside a fry pan,give a tablespoons of of veg oil ,wait until the pan is extremely hot then place in tail and shells fry until it starts sticking with the pan and it has got golden brown colour,remove from heat and make the blender.
Then within the same pan add some remaining oil sautee the onions ,thyme,tomato plants ,red pepper,ginger root and garlic clove paste.Let prepare over medium heat for 15 mins approximately.
Now pour the sauce within the mixer along with the fried shells and blitz until it might be an extremely smooth consistency.Sieve the sauce then pour into the pan over low heat. make the fish sauce ,sugar,pepper and salt ,prepare for ten mins.
Adding within the prawns and prepare for any further three or four mins.Garnish with coriander .
Ta da enjoy.