Prawn Stew

Ingredients

• a big piece of fresh or frozen large prawns, peeled and deveined
• Lemon juice and salt for cleaning
• 1 teaspoon of curry powder
• 1 teaspoon of garlic powder
• 2 seasoning cubes (Knorr), crushed
• Salt to taste FOR THE STEW:
• 4 big ripe tomatoes, blended
• 2 Tatashe (red bell peppers), blended
• 3 Atarodo (hot chilli peppers), blended
• 1 big onion, sliced
• 3 cooking spoons of vegetable oil
• 2 big handfuls of ground crayfish
• Salt to taste

Method

1. 01

   Cleaning and Seasoning the Prawns. Peel and devein the prawns. Rinse with lemon juice and salt. Season with curry, garlic powder, 1 crushed seasoning cube and salt. Set aside to marinate for 10 minutes.

2. 02

   Making the Pepper Base. Heat 3 cooking spoons of oil in a wide pan over medium-high heat. Add sliced onion and fry 2 minutes. Add blended tomatoes, Tatashe and Atarodo. Fry for 20 minutes until deeply cooked and oil floats on top. Add ground crayfish and remaining seasoning cube. Stir and cook 3 more minutes.

3. 03

   Cooking the Prawns. Add the seasoned prawns to the pepper stew. Stir gently. Cook for just 4 to 5 minutes on medium heat — prawns cook very quickly and become rubbery if overcooked. The prawns should be pink, curled and just cooked through. Taste and adjust salt.

4. 04

   Serving. Serve immediately while the prawns are freshly cooked and at their most tender.

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