Prawns Creole

Ingredients

• 1.2 kilogram prawns, deveined; shells left on
• 2.250 gram unsalted butter
• 3.60 millilitre olive oil, good quality
• 4.3 garlic, crushed
• 5.lemon, ½ lemon; thinly sliced
• 6.15 millilitre lemon juice
• 7.15 millilitre Worcestershire sauce
• 8.5 millilitre hot chilli sauce, Amoy or Packo brand
• 9.30 millilitre sweet chilli sauce, Amoy brand
• 10.5 millilitre paprika
• 11.5 millilitre salt
• 12.2.5 millilitre black pepper, freshly ground
• 13.2.5 millilitre cayenne pepper
• 14.Tabasco sauce, a good dash
• 15.French bread, to serve alongside

Method

1. 1.Wash the prawns, pat dry and spread in a shallow pan. If you sprinkle the washed prawns very lightly with some salt, they keep firm.
2. 2.Combine all the remaining ingredients except the bread in a small pot and simmer for 10 minutes.
3. 3.Pour over the prawns, mix thoroughly. Cover and refrigerate for 2–3 hours, stirring occasionally.
4. 4.Bring to room temperature. Place over a medium heat and cook, stirring occasionally. Cook approximately 6–7 minutes.
5. 5.Adjust the seasoning. Serve in soup bowls with chunks of French bread.

Notes

• If using only 1 kg prawns, use exactly the same amount of all ingredients but ONLY halve the quantity of butter.
• Amoy = Asian sauce brand widely available in South Africa.