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
- 29.6 ml olive oil
- 1 red onion peeled and finely chopped
- 4 clove garlic peeled and finely chopped
- 200 g cherry tomatoes halved
- 250 g tomato passata
- 4.93 ml clear honey
- 9.86 ml ground cumin
- 4.93 ml paprika
- 2.46 ml chilli powder
- 2.46 ml freshly ground black pepper
- 0.5 lemon juice of
- 100 ml vegetable stock
- 1 coriander (cilantro) roughly chopped
- 500 g raw, peeled king prawns (jumbo shrimp)
- 1 coriander (cilantro) leaves roughly chopped
- 200 g vermicelli rice noodles
- 29.6 ml olive oil
- 2.46 ml ground cumin
- 1.23 ml 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.
- 29.6 ml olive oil
- 250 g tomato passata
- 4.93 ml clear honey
- 9.86 ml ground cumin
- 4.93 ml paprika
- 2.46 ml chilli powder
- 2.46 ml freshly ground black pepper
- 100 ml vegetable stock
- 500 g raw, peeled king prawns (jumbo shrimp)
- 200 g vermicelli rice noodles
- 29.6 ml olive oil
- 2.46 ml ground cumin
- 1.23 ml 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 200 g cherry tomatoes
- 0.5 lemon, juice of
- 1 coriander (cilantro), roughly chopped
- 1 coriander (cilantro) leaves, roughly chopped
Let's Cook
-
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.
-
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.