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Prawn Provencale

Deceptively simple, this dish combines all the ingredients that are easy to find and that almost everyone enjoys.

ingredients

serves 4
60 ml (4 tbsps) oil
2 large green peppers, seeded and cut into 2.5 cm (1 inch) pieces
3 sticks celery, sliced
2 medium onions, diced
2 cloves garlic, crushed
2 x 400 g (14 oz) cans tomatoes
2 bay leaves
Pinch salt and pepper
Pinch thyme
30 g (2 tbsps) cornflour mixed with 45 ml (3 tbsps) dry white wine
450 g (1 lb) cooked, peeled prawns

method

1. Place the oil in a large saucepan and add the vegetables. Cook for a few minutes over gentle heat and add the garlic.

2. Add the tomatoes and their juice, breaking up the tomatoes with a fork or a potato masher. Add the bay leaves, cayenne pepper or tabasco, seasoning and thyme, and bring to the boil. Allow to simmer for about 5 minutes, uncovered.

3. Mix a few spoonfuls of the hot tomato liquid with the cornflour mixture and then return it to the saucepan. Bring to the boil, stirring constantly until thickened.

4. Simmer over gentle heat for about 15 minutes. Add the prawns and heat through gently for 5 minutes.

5. Remove the bay leaves before serving, and spoon the sauce over rice.

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