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According to the Texas Peanut Producers Board, Americans eat enough peanut butter each year to cover the floor of the Grand Canyon. In a day, Americans eat more than 4 million pounds of peanuts.
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To prevent Biryani from sticking to the bottom of the pan and getting burnt, spread a layer of bay leaves before layering the rice, meat and vegetables.
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| Spicy Prawns |
Added: 31st Jan, 2008 | Viewed 191 times |  |  |
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| These prawns are great as a side dish with a main course of rice or noodles, but they also serve well spread out over salad leaves on a platter with little toothpicks skewered through them for a fantastic finger food idea. |
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| Ingredients |
| 1kg large raw banana prawns
1kg tomatoes
1 brown onion, finely diced
1/4 cup olive oil
2 garlic cloves, crushed
1 lemon, juiced
2 tsp chilli sauce
2 tbsp red wine vinegar
2 tbsp caster sugar
2 tsp fresh thyme, chopped |
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| Method | Bring a large saucepan of water to the boil. Plunge tomatoes in water and cook for 1 minute. Refresh in ice water. Peel and dice flesh.
Place a saucepan on medium heat and add half the olive oil. Add onion and garlic. Cook for 5-6 minutes until soft. Add tomatoes, chilli sauce, vinegar, sugar and thyme. Cook for 10-15 minutes until thick, stirring occasionally.
Peel the prawns. heat remaining oil in a frying pan and cook the prawns on high heat for 5-6 minutes until cooked through. Spoon in sauce and stir through lemon juice. Sprinkle some thyme and serve hot. |
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