King Prawns in Creole Sauce

The canal of Mozambique has brought traders to Mauritius throughout history and the heavy Indian influence on the local creole dishes is immense. King Prawn in Creole Sauce is one of those dishes where the fresh-caught local prawns and vegetables are enhanced by the addition of tomatoes, peppers and spices brought to the Island from elsewhere by spice traders.

King Prawn Rougaille with Mkatra Foutra Bread

This is a typical ‘Mauritian Creole’ sauce using plum tomatoes, garlic, thyme and chili to compliment the delicate flavors of the prawns (large shrimp). This easy to cook dish makes for a quick week night dinner. Serve it with plain white rice and some homemade Mkatra Foutra bread to mop up the scrumptious sauce.
5 from 1 vote
Print Pin
Course: Brunch, Lunch, Main Course
Cuisine: African, East Africa, Mauritas
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Medium saucepan
  • Skillet or wok

Ingredients

  • lb Extra-Large shrimp, shelled, deveined, heads and tails removed
  • 1 tbsp Garlic, chopped
  • 3 tbsp Olive oil
  • 1 medium Red onion, chopped
  • 1 medium Red bell pepper, chopped fine
  • ½ cup White wine
  • 14 oz Can of diced tomatoes, juices strained out
  • 1 tbsp Ground cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp White pepper
  • 2 Small chilli peppers, finely chopped
  • ¼ bunch Flat-leaf parsley, chopped
  • 1 tsp Dried thyme
  • ½ bunch Fresh coriander, chopped

Mkatra Foutra Bread

  • 2 cups Flour
  • ¼ cup Water
  • 2 tsp Sugar
  • ½ tsp Salt
  • 1 large egg
  • 1 tsp Active dry yeast
  • 8 oz Coconut milk
  • Butter
  • Sesame seeds

Instructions

  • Make Sauce – Heat 2 tbsp olive oil in a saucepan over medium heat. Add the onion, red bell pepper, and ½ the garlic. Fry until golden, around 5 minutes. Pour in half the wine and then add the tomatoes. Cook a few minutes over high heat to reduce liquid a little. Stir in cumin, paprika, chilis, parsley, thyme and season with salt and pepper to taste.
  • Sauté Shrimp – While sauce is cooking, put lightly salted shrimp in a colander in the sink for 10 minutes. Rinse and pat dry with paper towels. Heat 1 tbsp oil in frying pan or wok over medium heat. Add remaining garlic and fry briefly until just golden. Stir in shrimp, season with pepper and cook until pink and just cooked through, about 2 minutes. Pour in remaining wine to deglaze pan.
  • Serve – Pour shrimp into sauce and stir in coriander and serve on plates with white rice and some Mkatra Foutra bread.

Mkatra Foutra

  • In a bowl, warm water for 10 seconds in the microwave. Add yeast and sugar to the water and put aside for 10 minutes to let the yeast rise.
  • Once yeast has risen, add flour, egg, and salt to the bowl. Mix until the liquid is absorbed. Add coconut milk and mix it in. Batter should be pourable. If it seems too thick, add a little bit more coconut milk. Cover bowl with plastic wrap and set aside on the counter for 1 hour.
  • Lightly butter and heat a large skillet over medium-high heat. When hot, pour ⅓ cup batter into pan, keeping enough space between them so as not to stick together when expanding. Sprinkle top with sesame seeds. Once bottom is browned, flip discs over and cook until other side is browned. Remove and continue cooking disks. After starting next batch, lightly butter completed ones and stack under a kitchen towel to keep warm. Serve with curries and stews, or serve like muffins for breakfast.

Search All MHT Recipes:

Cuisines
Courses
Key Ingredients
Cooking Method
Difficulty
Search