Prawns with Bell Peppers recipe from Togo

[Dyfed]

Crevettes aux Poivrons
Prawns with Bell Peppers

This is a classic dish of fried prawns with bell peppers from Togo:

Ingredients:
800g raw prawns
15g freshly-grated ginger
1 onion, peeled and coarsely chopped
2 garlic cloves, peeled
1 dessert spoon cooking oil
1 red bell pepper, de-seeded and sliced into thin strips
1 green bell pepper, de-seeded and sliced into thin strips
1 yellow bell pepper, de-seeded and sliced into thin strips
salt and freshly-ground black pepper, to taste

Method:

Combine the ginger, onion and garlic in a food processor. Pulse to
chop then render to a purée.

Peel the prawns then rinse and drain. Add the oil to a non-stick pan
and when hot use to fry the prawns over high heat for about 1 minute,
or until just pink through. Remove with a slotted spoon and set aside
to keep warm.

Add the onion mixture to the pan. Season to taste with salt and black
pepper and fry, stirring frequently, for 5 minutes. Now add the bell
pepper strips and cook for 2 minutes.

Return the prawns to the pan, stir to mix and cook for 4 minutes, or
until heated through. Traditionally these are served with deep-fried
sweet potato chips.


For more traditional Togolese recipes see:
http://www.celtnet.org.uk/recipes/togo.php