Ingredientes para Prawns With Almond Sauce
- Dried Ancho Peppers
- Vegetable Oil
- 1 small onion, chopped
- Garlic Cloves
- Tomatoes
- 1 teaspoon ground cumin
- Chicken Stock
- 1/2 cup slivered almonds
- 1/4 cup crème fraîche
- 1 lime
- 1 pound peeled and deveined prawns
- Salt to taste
- Fresh Coriander
- Spring Onion
- Cooked Rice
- Tortilla
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Como fazer Prawns With Almond Sauce
- Place 2 dried ancho chilies in a heatproof bowl and cover with boiling water. Let soak for 30 minutes until softened.
- Drain the chilies, remove the stems, slit them open, and scrape out the seeds using a small sharp knife.
- Roughly chop the chili flesh and set aside.
- Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add 1 small chopped onion and 2 cloves minced garlic; cook until softened (about 5 minutes).
- Score the bottom of 2 large tomatoes with an X shape.
- Place the tomatoes in a heatproof bowl and cover with boiling water. After 3 minutes, remove with a slotted spoon and plunge into ice water. Peel, halve, and seed the tomatoes.
- Chop the tomatoes into 1/2-inch cubes and add them to the onion mixture along with the chopped chili.
- Stir in 1 teaspoon of ground cumin and cook for 10 minutes, stirring occasionally.
- Add 1 cup of chicken stock and blend the mixture using an immersion blender until completely smooth.
- Pour the mixture into a large saucepan. Stir in 1/2 cup of slivered almonds and cook over low heat for 2-3 minutes.
- Stir in 1/4 cup of crème fraîche until fully incorporated.
- Add the juice of 1 lime and season generously with salt to taste.
- Increase the heat to bring the sauce to a simmer.
- Add 1 pound of peeled and deveined prawns and cook for 2-3 minutes, or until heated through.
- Serve the prawns over a bed of cooked rice. Garnish with extra lime wedges and chopped cilantro. Offer warm tortillas on the side.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
24g
Fat
41g
Carbs
5g
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