When my daughter tasted this dish today, she said it was very Japanese. I was puzzled at her comment. Look at the ingredients! They are not very Japanese at all. I wonder why she said so. I used to add some Ketchup to this dish when my children were young, but I didn’t add it today. She was happy about it. I added some Ground Chilli and she liked it, too. However, for young children, you would better leave it out.
500g Uncooked Prawns
1 Onion *finely chopped
2 cloves Garlic *finely chopped
1 tablespoon Butter
1 tablespoon Plain Flour
1 canned (*400g) Diced Tomato
1/4 cup Water
1 to 2 teaspoons Worcestershire Sauce (Lea & Perrins)
1/8 teaspoon Ground Chilli *OR as required
1/2 teaspoon Salt *alter the amount to suit your taste
Freshly Ground Black Pepper
1/2 cup Cream
2 tablespoons chopped Parsley *plus extra for topping
Freshly Cooked Rice
- Prepare Prawns. If you use Frozen Prawns, thaw them thoroughly.
- Heat Butter in a large frying pan or pot over medium heat, cook Onion and Garlic until soft. Add Plain Flour and stir to mix. Add Tomato and Water and bring to the boil, stirring constantly. *Note: I always add some Water that I use to rinse the can of tomatoes.
- Add Worcestershire Sauce and Ground Chilli, and season with Salt and Pepper to taste.
- Add Prawns. When Prawns are just cooked, add Cream and Parsley, and bring back to the boil. Check the flavour and add extra seasonings if required.
- Sprinkle with some chopped Parsley and serve with freshly cooked rice.