Prawns in Pipian Sauce

    1 hour 5 minutes

    This beautiful chilli prawn recipe is cooked in a tomato and ground pumpkin seeds-based sauce (Pipian Sauce) and simmered in its own stock.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 6 

    • 1 kg large green prawns
    • 1 cup (175g) dried pumpkin seeds
    • 1 teaspoon Ground Allspice
    • 1 small onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 250g tomatoes, peeled and chopped
    • 2 ripe red capsicums, seeded and chopped
    • 1 teaspoon honey
    • 2 teaspoons Herbie's Spices Chilli Pasilla Powder, more or less to taste
    • salt to taste (about 2 teaspoons)
    • 3 tablespoons peanut oil
    • 1 tablespoon lemon juice

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Peel and de-vein prawns and set aside.
    2. Put the shells into a saucepan with water to cover and simmer 15 minutes.
    3. Strain, measure the liquid, return it to the saucepan and reduce it to 1 cup. Remove the stock from heat and set aside.
    4. Grind the pumpkin seeds and allspice as finely as possible in a grinder or pestle and mortar, and set aside.
    5. Combine the onion, garlic, tomatoes, capsicum, honey and chilli powder in a blender and reduce to a puree. Add salt to taste. Stir in the pumpkin seed mixture.
    6. Heat oil in a heavy frying pan and sauté the mixture for about 5 minutes, stirring constantly with a wooden spoon.
    7. Stir in reserved stock. The sauce should be the consistency of thick cream. Stir in the lemon juice.
    8. Add prawns and cook just long enough for them to turn pink, taking care not to overcook or they will become tough. Serve immediately.

    This Recipe

    is adapted from "Adapted from The Spice of Life" by Greenberg and Ortiz.

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