• Heleri Rande

King Prawn Rougaille with Shelina Permalloo

This is a typical ‘Mauritian Creole’ sauce using plum tomatoes, garlic, thyme and chilli, completely compliments the delicate flavours of the prawns.


1 medium white onion finely chopped

1 red birds eye chilli finely chopped

2cm of peeled and grated ginger

2 cloves of garlic peeled and grated

4 sprigs of fresh thyme

1 400g tin of plum tomatoes, the best quality you can afford

200g of king prawns de shelled and de veined


In a big frying pan, heat some vegetable oil on a medium heat. Add the white onions and cook until you get a slight colour on them, add the ginger, garlic, chilli and thyme and cook and stir for approximately 3-4 minutes, then finally add the chopped coriander stalk. Add the tin of plum tomatoes including the juice and cook down for around 10 - 15 minutes until the tomatoes are cooked all the way through. At this point season with salt.. Add the king prawns and let them rest on top of the rougaille, do not stir, cook for approximately 1 minutes, turn the heat off and let it steam for about 5 minutes in the pan. This prevents the prawns from over-cooking and drying out.

3 views0 comments
- Get In Touch - 

Contact Us

To offer support, introduce a guest or contributor.