PRAWN CREOLE
A DISH FOR DINNER. Have 21b. prawns after shelling (this makes a large dish). Place S cup frying oil in a thick pan. add 3 heaped tablespoons Hour, and fry over gas until quite brown. (This is important). Add 1 bunch chopped eschalots or 2 large finely chopped onions, and continue to cook and stir until onion is slightly browned. Add prawns, pepper, and salt, and stir until all the prawns are covered completely with flour mixture. There should be no flour mixture left in pan. Now adrl ’ small tin tomato paste (obtainable at any health food shop). 2 green peppers,'finely chopped, and stir over a low gas until prawns are covered with tomato, etc. This operation will take about 15 minutes. Now pour in 1 cup boiling prawn stock (made by boiling down the well-washed shells’), cook over a verj' low gas for another la minutes, then gradually add 3 more cups hot stock. Cook very gently for 1 hour. This is a delicious dish if this method is carefully carried out.
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Wairarapa Times-Age, 3 January 1941, Page 8
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175PRAWN CREOLE Wairarapa Times-Age, 3 January 1941, Page 8
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