Pink Prawn Pasta Sauce

    15 minutes

    This is a delicious way to serve prawns over either rice or pasta, in a rich spicy pink sauce. You'll love it!

    35 people made this

    Serves: 4 

    • 4 tablespoons tomato puree
    • 3/4 cup (190ml) water
    • 1 cup (250ml) thickened cream
    • 1 1/2 teaspoons grated fresh ginger
    • 1/4 teaspoon cayenne pepper
    • 4 teaspoons lemon juice
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • ground black pepper to taste
    • 1/2 teaspoon white sugar
    • 3 tablespoons vegetable oil
    • 1 tablespoon mustard seeds
    • 2 cloves garlic, chopped
    • 1kg medium prawns - peeled and deveined
    • salt to taste
    • ground black pepper to taste

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Place tomato puree in a measuring cup. Add enough water to make a total amount of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste and sugar. Cover and refrigerate until needed.
    2. Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the prawns. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
    3. Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.

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    Reviews in English (29)


    I LOOOOVEEE this recipe!!! It tastes amazing!!! Very unusual flavor. Ginger lovers, this a recipe for you.I used half & half instead of heavy cream and tomato paste instead of the puree and it came out DELICIOUS!!!! I added some black olives and grated Parmesan and top yummyyyyy!!! Thanks for the recipe =)  -  10 Oct 2003  (Review from Allrecipes USA and Canada)


    Very tasty recipe BUT - be careful with cumin. It is a very strong, pungent spice and I only used 1/2 teaspoon and it was still a little overpowering. But the ginger/garlic/lemon/cayenne/mustard seed combo has an AMAZING flavor! Also I used half and half instead of cream and it was still nice and creamy.  -  28 May 2004  (Review from Allrecipes USA and Canada)


    Excellent. I'm even asked to make it. I substitute fat free half and add a couple of tablespoons of wonder flour to thicken in place of the cream. You can also use powered ginger. We also use chicken which I think is even better.  -  01 May 2003  (Review from Allrecipes USA and Canada)