A great quick easy recipe:- Pasta Creole Sauce - in a wok or frypan, quickly fry prawns in 60 gm (2 oz.) of butter (it really should be butter to get that burnt flavour)
- remove prawns and add a can of diced tomatoes (or about 5 diced real ones) - when tomatoes are simmering, add 1 cup of white wine - EITHER add a pinch of salt & curry powder to taste - OR add a pinch of salt & 1 tsp garam masala; 1 tsp tumeric; level teaspoon chilli powder; 2 tsp coriander; 2 tsp cumin; some crushed garlic; some crushed ginger. - Return prawns to sauce - Simmer all together for a while and when ready, stir in 300 ml (half a pint) of pure cream. Pour over any Pasta you like. David in Ballarat To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
