Prawns With Almond Sauce

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the dried chili in a heatproof bowl and pour over boiling water to cover.
  • Leave to soak for 30 minutes until softened.
  • Drain, remove the stalk, then slit the chili and scrape out the seeds with a small sharp knife.
  • Chop the flesh roughly and set it aside.
  • Heat the oil in a frying pan and fry the onion and garlic until soft.
  • Cut a cross in the base of each tomato.
  • Place them in a heatproof bowl and pour over boiling water to cover.
  • After 3 minutes, lift the tomatoes out on a slotted spoon and plunge them into a bowl of cold water, drain.
  • The skins will have begun to peel back.
  • Skin the tomatoes completely, then cut them in half and scoop out the seeds.
  • Chop the flesh into 1/2 inch cubes and add it to the onion mixture, with the chopped chilli.
  • Stir in the ground cumin and cook for 10 minutes, stirring occasionally.
  • Tip the mixture into a food processor or blender.
  • Add the stock and process on high speed until smooth.
  • Pour the mixture into a large saucepan, add the ground almonds and stir over a low heat 2 to 3 minutes.
  • Stir in the creme fraiche until it has been incorporated completely.
  • Squeeze the juice from the lime and stir it into the sauce.
  • Season with salt to taste, then increase the heat and bring the sauce to simmering point.
  • Add the prawns and heat for 2 to 3 minutes, depending on the size, until warmed through.
  • Serve on a bed of rice and offer warm tortillas separately.
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