Cold Curried Prawns from The Times Cookery Book by Katie Stewart
Prepare the prawns; peel fresh and thaw frozen ones. Plain-boil the rice for 8–10 minutes in salted water or until tender, then drain. Mix with the oil and vinegar dressing, and allow to cool....
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Cooking tools:
- Saucepan
- Colander
- Mixing bowl
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Fine-mesh sieve
- Kitchen timer
- Stove
- Refrigerator
- Serving bowl
Ingredients
- 8–12 oz (225–350 g) prepared prawns
- 1 oz (25 g) butter
- 4 tablespoons prepared oil and vinegar dressing
- 8 oz (225 g) long grain rice
- juice of ½ lemon
- 2 tablespoons single cream
- ¼ pint (1½ dl) mayonnaise
- 1 tablespoon apricot jam
- 1 level teaspoon castor sugar
- ¼ tablespoon salt
- 4 tablespoons water
- 1 rounded teaspoon concentrated tomato purée
- 2 level tablespoons curry powder
- 1 level teaspoon flour
- 1 small onion, finely chopped
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