Name: Prawn & Herb Brewat with Vermicelli Rice Noodles
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 100 ml/3½fl oz/generous ⅓ cup vegetable stock; ½ lemon; ½ tsp freshly ground black pepper; ½ tsp chilli powder; 1 large handful of coriander leaves; 500 g/1lb 2 oz raw, peeled king prawns (with or without tails); 1 large handful of coriander leaves and stalks; 1 tsp paprika; 2 tsp ground cumin; 1 tsp clear honey; sea salt and freshly ground black pepper; 200 g/7 oz vermicelli rice noodles; ½ tsp ground cumin; ¼ tsp chilli powder; 1 red onion; 4 garlic cloves; 200 g/7 oz/heaped 1⅓ cups cherry tomatoes; 250 g/9 oz/1 cup tomato passata; 2 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

Ingredients

For the Prawn and Herb Brewat

1 red onion
4 garlic cloves
2 tbsp olive oil

Method

PEEL AND FINELY CHOP the onion and garlic. Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and stir-fry for 4–5 minutes until golden.

MEANWHILE, CUT THE CHERRY TOMATOES in half, then add them to the cooked onion. Add the passata, honey, cumin, paprika, chilli powder, black pepper and a good pinch of salt. Squeeze in the juice from the lemon and add the stoc