Pasta in Prawn and Peanut Sauce
Serves 4
Preparation time 20 minutes
Cooking time 10 minutes.
4 tablespoons Tomato Ketchup
3 Tablespoons light Soy Sauce
2 Tablespoons Fish Stock or Water
1/4 teaspoon hot red pepper sauce
340g (12oz) spaghettini or shaped pasta
1 Tablespoon Olive Oil
1 large red pepper de-seeded and cut into small squares
225g (8oz) carrots, peeled and coarsely grated
2 cloves of Garlic peeled and crushed
450gm (1ib) frozen or fresh cooked and peeled prawns
4 spring onions trimmed and finely chopped
60g (2oz) unsalted dry roasted peanuts
2 tablespoons flaked or shredded coconut.
1. Whisk together the ketchup soy sauce, fish stock or water and red pepper sauce in a small bowl and set aside
2. Cook the pasta then put in a colander and rinse under cold water. Drain well and set aside. Meanwhile heat the oil in a large frying pan and cook the red pepper, carrotts and garlic in it for 5minutes or until soft. Then stir in the prawns and cook for a further 3 minutes.
3. Add the ketchup mixture and the spring onions, peanuts and cooked pasta. Cook stirring frequently, for another 3minutes. Sprinkle with the shredded or flaked coconut and serve.
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