Method
1
Add oil in a large deep pan, when hot add onion and cook for 2-3 minutes, add prawns and cook for 1 minutes on each side, then add wine and allow to evaporate.
2
Add fish stock, coconut cream and LC pumpkin + amaretti sauce and bring to a simmer.
3
Serve with a few leaves of coriander.
Cook this delicious recipe with Luca's Pumpkin + Amaretti Sauce
Ingredients
12 Large green prawns, peeled, veined, tails kept on
1 LC Pumpkin + Amaretti Sauce
400 g Tin coconut cream
500 ml Fish stock
⅓ Onion thinly sliced
⅓ cup Vhite wine, dry
¼ Bunch of coriander leaves
Extra virgin olive oil
Salt & pepper
Ingredients
12 Large green prawns, peeled, veined, tails kept on
1 LC Pumpkin + Amaretti Sauce
400 g Tin coconut cream
500 ml Fish stock
⅓ Onion thinly sliced
⅓ cup Vhite wine, dry
¼ Bunch of coriander leaves
Extra virgin olive oil
Salt & pepper
Directions
1
Add oil in a large deep pan, when hot add onion and cook for 2-3 minutes, add prawns and cook for 1 minutes on each side, then add wine and allow to evaporate.
2
Add fish stock, coconut cream and LC pumpkin + amaretti sauce and bring to a simmer.
3
Serve with a few leaves of coriander.
