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The Fair Trade Cook Book

Prawns Creole

Prawns in a pepper and onion celery sauce. Serves 4.
You are never far from the sea on a Caribbean Island like Haiti.

Ingredients

500 gm cooked prawns
1 green capsicum
1 medium onion
2 cloves garlic
1 large can chopped tomatoes
100 ml tomatoes puree
100 ml FAIRTRADE white wine
3 sticks celery
5ml mustard powder
5 ml FAIRTRADE raw cane sugar
5 ml chilli powder
FAIRTRADE Sources
Fresh food
Wine
Chili peppers
Rice
Sugar

Method

Preparation

Skin the onions and garlic and chop really fine.
Clean up the celery and slice into fine strips across the grain.

Cooking

In a hot pan with a little sunflower oil, stir fry the capsicum, onion, garlic and celery until the onion is translucent.
Add the wine, tomatoes, tomato puree, mustard, chilli powder and sugar and warm through until hot.
Adjust seasoning.
Add the prawns and simmer for 10 minutes.

To serve

Serve with Fair Trade rice.

Variation

1) Green chilli pepper can be substituted for the chilli powder.
2) Use tabasco in place of hot spice.