| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Tahiti, Seafood, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Prawns |
| 150 |
g |
Chopped onion |
| 2 |
|
Crushed garlic cloves |
| 1 |
|
Glass water or white wine |
| 30 |
g |
Finely chopped parsley |
|
|
Salt and red pepper |
INSTRUCTIONS
Wash the prawns thouroughly, breaking off the feelers or legs which
are too long. Fry the chopped onion in a heavy frying pan until
golden. Add the prawns and continue cooking until they turn red in
colour.
Season and add a glass of water or dry white wine to the pan, then the
crushed cloves of garlic and a light sprinkling of paprika. Cover
the pan and allow to simmer for about 5 minutes. Check the
seasoning, sprinkle over the fresh parsley and serve hot.
From "Tahitian Cooking", Michel Swartvagher and Michel Folco. le
editions du pacifique, Papeete-Tahiti, 1980. ISBN 2-85700-062-6.
Posted by Stephen Ceideberg; September 13 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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