Name: Open Prawn Sandwich
Ingredients: 3 tb Sunflower or vegetable oil; 1 Red onion; finely chopped; 2 1/2 Cm; (1inch) root ginger; ; or 2 tsp ginger; ; puree; 1/2 ts Ground turmeric; 1/2 ts Chilli powder; 1 ts Ground coriander; 2 ts Tomato puree; 1/2 ts Salt or to taste; 400 g Cooked and peeled prawns; thawed and drained; ; if frozen (14oz); 2 tb Coriander leaves; finely chopped; 4 Mini pitta or mini naan; (4 to 6); Finely shredded; crisp lettuce; ; leaves

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Food networ, Food8	1	servings

INGREDIENTS

3	tb	Sunflower or vegetable oil
1		Red onion; finely chopped
2 1/2		Cm; (1inch) root ginger
		; or 2 tsp ginger
		; puree
1/2	ts	Ground turmeric
1/2	ts	Chilli powder
1	ts	Ground coriander
2	ts	Tomato puree
1/2	ts	Salt or to taste
400	g	Cooked and peeled prawns; thawed and drained
		; if frozen (14oz)
2	tb	Coriander leaves; finely chopped
4		Mini pitta or mini naan; (4 to 6)
		Finely shredded; crisp lettuce
		; leaves

INSTRUCTIONS

TO SERVE
In a small saucepan, heat the oil over medium heat and add the onion and
ginger. Fry for 5-6 minutes and add the turmeric, chilli powder and
coriander. Cook for 1 minute and add the tomato puree and salt. Stir once
and add the prawns. Cook for 2-3 minutes until the prawns are heated
through. Stir in the coriander leaves and remove from the heat. Keep them
hot while you warm up the bread.
Moisten the bread under running cold water and place under a pre-heatd
grill until the surface water dries up. Turn them over and heat the other
side the same way.
Alternatively, put them in the toaster on the lowest setting. Pile equal
amounts of the spiced prawns on each bread and serv garnished with the
lettuce leaves.
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