Recipe Gingered Prawns with Orange Rapture Sauce and Linguine
- Thread starter Morning Glory
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Yorky
RIP 21/01/2024
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OK, I gave it a go with substitute ingredients and it was OK. The one thing I didn't notice until I tasted it was the lack of salt. I was much happier with it after adding a little salt.
My "sauce" turned out much thicker than MG's despite adding a little water during the cooking. As MG suggested, I liquidised the tomatoes and onions.
My "sauce" turned out much thicker than MG's despite adding a little water during the cooking. As MG suggested, I liquidised the tomatoes and onions.
I should have said 'add seasoning to taste'. I obviously forgot to say that in the recipe! But, you know, it looks quite similar to my dish despite substitutes. Although, if you used turmeric not saffron then it really wouldn't taste the same at all.
Hang on a minute - the recipe says 'add salt to taste' at step 5!
Anyway, I'm honoured that you went to the trouble of making it!
The grass on top was parsley - but it really doesn't matter what...
My only other observation - did you get a good 'char' on the prawns? I only say that 'cos I can't see from the photo.
Yorky
RIP 21/01/2024
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Not really, no. They were cooked long before the "charring" phase.
Yorky
RIP 21/01/2024
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I missed it!
The thing is, that you have to turn up the heat beyond normal and char the prawns really quickly (hence the smoke alarm comment).
Its a key thing in the recipe... the charred and sweet taste of the prawns with the bittersweet saffron. I'm thinking that you didn't get charred and didn't get saffron...
