- Ingredients
- 60ml oil
- 400g onion, finely diced
- 30g garlic, crushed
- 100g red chilli, deseeded and finely chopped
- 1.25kg raw tiger prans, peeled and de-veined
- 80ml CHEF Fumet de Homard
- 1Ltr hot water
- 1tbsp paprika
- 100g peanut butter
- 75g MAGGI Coconut Milk Powder
- Handful fresh coriander, chopped
- Roasted peanuts, to garnish
- 300g red pepper, chopped
Vatapa (Shrimp Stew)
Ingredients
Method
Method
Heat half the oil in a thick based pan over a med heat. Add 100g of the diced onions, the garlic, chillies & 0.25kg of the raw prawns. Sauté until cooked without colour.
Remove from the heat and place in a food processor. Blitz to make a smooth paste.
Heat the remaining oil in a clean pan on a high heat and cook the remaining onions and peppers until soft.
Add the remaining prawns and cook through.
Once the prawns are cooked add the pureed paste, paprika and peanut butter to coat the prawns. Make the lobster stock by whisking the lobster fumet into the hot water, then pour into the prawn mix. Bring to the boil and reduce heat to a simmer.
Add the coconut milk powder and mix well - the sauce will thicken slightly. Simmer for 2 mins, then serve immediately with chopped coriander and roasted peanuts.
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