Title: Sauteed Prawns (Tahiti)
Categories: Tahiti Seafood Ceideburg
Yield: 1 Servings

1	kg	Prawns
150	g	Chopped onion
2		Crushed garlic cloves
1		Glass water or white wine
30	g	Finely chopped parsley
		Salt and red pepper

Wash the prawns thouroughly, breaking off the feelers or legs which are too long. Fry the chopped onion in a heavy frying pan until golden. Add the prawns and continue cooking until they turn red in colour.

Season and add a glass of water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.

From "Tahitian Cooking", Michel Swartvagher and Michel Folco. le editions du pacifique, Papeete-Tahiti, 1980. ISBN 2-85700-062-6.

Posted by Stephen Ceideberg; September 13 1992.

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