Open prawn sandwich
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Sunflower or vegetable oil |
| 1 | Red onion; finely chopped | |
| 2½ | Cm; (1inch) root ginger | |
| ; or 2 tsp ginger | ||
| ; puree | ||
| ½ | teaspoon | Ground turmeric |
| ½ | teaspoon | Chilli powder |
| 1 | teaspoon | Ground coriander |
| 2 | teaspoons | Tomato puree |
| ½ | teaspoon | Salt or to taste |
| 400 | grams | Cooked and peeled prawns; thawed and drained |
| ; if frozen (14oz) | ||
| 2 | tablespoons | Coriander leaves; finely chopped |
| 4 | Mini pitta or mini naan; (4 to 6) | |
| Finely shredded; crisp lettuce | ||
| ; leaves | ||
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.