Prawns Fiji Recipes

Steps:

• Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours' contact.
• Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.
• Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.

Steps:

• Wash the rice with water until it runs clear.
• Place it in a saucepan with a good fitting lid and 400ml of water.
• Bring to a boil, then turn the heat down very low, cover and cook about 10 minutes.
• Turn off the heat and leave for 10 minutes to cook in the steam.
• Meanwhile, defrost the prawns if necessary and remove the shells.
• You can freeze the shells to make fish stock with later.
• Place the orange juice, wine, honey, wine vinegar, soy sauce and slightly less than half the ginger in a bowl and mix thoroughly.
• Heat the butter and oil in a wok over a high heat.
• You can also use a large frying pan.
• When the butter is bubbling, stir in the prawns, remaining ginger, garlic and flaked almonds.
• Stirr constantly for 2-3 minutes, until the prawns are pink and the almonds golden.
• Be careful not to overcook.
• Set the prawns and almonds aside in a dish.
• Add the orange juice mixture to the pan and bring to a boil.
• Boil for 8-10 minutes until thick and a dark caramel colour.
• It should also be reduced to a third of the original.
• Add the pineapple, heat through and then return the prawns and almonds to the pan.
• Stir constantly for about 30 seconds and then serve over the rice.