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CURRIED PRAWNS<br />
750g green prawns (shelled)<br />
60g butter<br />
1 tbsp curry powder<br />
2 sticks celery, chopped<br />
1 large onion, finely diced<br />
½<br />
green pepper<br />
1 medium tomato, peeled and diced<br />
4 tbsp plain flour<br />
Pepper & Salt to taste<br />
1½ cups water<br />
1 cup milk<br />
2 tsp chicken stock powder<br />
1 tsp sugar<br />
1 tbsp lemon juice<br />
1. In frypan melt butter, add curry powder, celery, onion and pepper. Cook gently, stirring 2-3min.<br />
2. Add tomato to pan and cook a further 2min.<br />
3. Stir in flour, pepper and salt and cook, stirring for one minute.<br />
4. Remove from heat, and gradually add water and milk. Add stock powder and return to heat.<br />
Cook, stirring, until sauce boils and thickens.<br />
5. Transfer sauce to ovenproof shallow dish (the dish that comes with the extender kit is perfect)<br />
6. Bake in <strong>Nu</strong><strong>Wave</strong> oven, on 10cm rack for 10mins.<br />
7. Add prawns, stir and bake a further 10mins.<br />
8. Serve with plenty of steamed rice and enjoy!<br />
Try pre-cooking your rice and using an ovenproof container (foil over the top) and place it on the liner tray to<br />
heat through/keep hot while the curry cooks!<br />
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