Prawns With Almond Sauce

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 dried ancho peppers or 1 similar dried chili
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 garlic cloves, roughly chopped
• 8 tomatoes
• 1 teaspoon ground cumin
• 1/2 cup chicken stock
• 1 cup ground almonds
• 3/4 cup creme fraiche
• 1/2 lime
• 2 lbs cooked prawns
• salt
• fresh coriander, to garnish
• spring onion, strips to garnish
• cooked rice, to serve
• warm tortilla, to serve

Recipe

• 1 place the dried chili in a heatproof bowl and pour over boiling water to cover.
• 2 leave to soak for 30 minutes until softened.
• 3 drain, remove the stalk, then slit the chili and scrape out the seeds with a small sharp knife.
• 4 chop the flesh roughly and set it aside.
• 5 heat the oil in a frying pan and fry the onion and garlic until soft.
• 6 cut a cross in the base of each tomato.
• 7 place them in a heatproof bowl and pour over boiling water to cover.
• 8 after 3 minutes, lift the tomatoes out on a slotted spoon and plunge them into a bowl of cold water, drain.
• 9 the skins will have begun to peel back.
• 10 skin the tomatoes completely, then cut them in half and scoop out the seeds.
• 11 chop the flesh into 1/2 inch cubes and add it to the onion mixture, with the chopped chilli.
• 12 stir in the ground cumin and cook for 10 minutes, stirring occasionally.
• 13 tip the mixture into a food processor or blender.
• 14 add the stock and process on high speed until smooth.
• 15 pour the mixture into a large saucepan, add the ground almonds and stir over a low heat 2 to 3 minutes.
• 16 stir in the creme fraiche until it has been incorporated completely.
• 17 squeeze the juice from the lime and stir it into the sauce.
• 18 season with salt to taste, then increase the heat and bring the sauce to simmering point.
• 19 add the prawns and heat for 2 to 3 minutes, depending on the size, until warmed through.
• 20 serve on a bed of rice and offer warm tortillas separately.