Vatapa (Shrimp Stew)

Maggi

Maggi

Standard Supplier 28th August 2014
Maggi

Maggi

Standard Supplier

Vatapa (Shrimp Stew)

Portions: 10

Ingredients

  • 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

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.