Prawn & HERB Brewat
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
A quick and flavorful prawn stew with tomatoes and spices, served over herbed vermicelli rice noodles. Ready in 30 minutes.
Ingredients
- 2 tbsp olive oil
- 1 red onion peeled and finely chopped
- 4 clove garlic peeled and finely chopped
- 7/16 lbs cherry tomatoes halved
- 5/9 lbs tomato passata
- 1 tsp clear honey
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chilli powder
- 1/2 tsp freshly ground black pepper
- 0.5 lemon juice of
- 3/7 cups vegetable stock
- 1 coriander (cilantro) roughly chopped
- 1 1/10 lbs raw, peeled king prawns (jumbo shrimp)
- 1 coriander (cilantro) leaves roughly chopped
- 7/16 lbs vermicelli rice noodles
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp chilli powder
- 0.5 lemon
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 12 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 347 mg
- Iron: 3.77 mg
- Magnesium: 77 mg
- Phosphorus: 606 mg
- Potassium: 841 mg
- Zinc: 3.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp olive oil
- 5/9 lbs tomato passata
- 1 tsp clear honey
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chilli powder
- 1/2 tsp freshly ground black pepper
- 3/7 cups vegetable stock
- 1 1/10 lbs raw, peeled king prawns (jumbo shrimp)
- 7/16 lbs vermicelli rice noodles
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp chilli powder
- 0.5 lemon
- sea salt
- freshly ground black pepper
Prepare
- 1 red onion, peeled and finely chopped
- 4 clove garlic, peeled and finely chopped
- Halve 7/16 lbs cherry tomatoes
- 0.5 lemon, juice of
- 1 coriander (cilantro), roughly chopped
- 1 coriander (cilantro) leaves, roughly chopped
Let's Cook
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Step 1.
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the finely chopped red onion and garlic and stir-fry for 4–5 minutes until golden.
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Step 2.
Add the halved cherry tomatoes, tomato passata, honey, ground cumin, paprika, chilli powder, black pepper, and a good pinch of salt to the cooked onion. Pour in the lemon juice and vegetable stock. Mix everything together well, then bring to the boil. Cover, reduce the heat to low, and simmer for 10 minutes, stirring occasionally, to allow the sauce to develop flavor.
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Step 3.
After the sauce has simmered, turn the heat up to medium. Add the raw peeled king prawns and the roughly chopped coriander (including stalks). Cook for 5–6 minutes, stirring occasionally, until the prawns are cooked through and turn pink.
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Step 4.
While the prawns cook, cook the vermicelli rice noodles in boiling water for 2–3 minutes until soft, or according to package directions. Drain and return them to the pan. Add 2 tbsp olive oil, the chopped coriander leaves, ½ tsp ground cumin, ¼ tsp chilli powder, a good pinch of salt and pepper, and squeeze in the juice from ½ lemon. Mix everything together well so the spices and dressing coat the noodles. Serve the noodles with the cooked prawn and herb brewat.