Prawn and New Potato Stew

By Stuart

New potatoes with plenty of flavour, such as Jersey Royals, Maris Piper or Nicola, are essential for this effortless stew. Us a good quality jar of tomato and chili sauce; there are now plenty available in the supermarkets. For a really easy supper dish, serve with warm, crusty bread to mop up the delicious sauce, and a mixed green salad.

Ingredients

• 1 1/2 lbs small new potatoes, scrubbed
• 1/2 cup fresh coriander (cilantro)
• 12 oz jar tomato and chili sauce
• 11 oz cooked peeled prawns (shrimp), thawed and drained if frozen.

Details

Servings 4

Preparation

Step 1

Cook potatoes in boiling water for 15 minutes, until tender. Drain and retun to the pan.

Finely chop half the cilantro and add to the pan with the tomato and chili sauce and 6 tablespoons of water. Bring to a boil, reduce the heat, cover and simmer gently for 5 mintues.

Stir in the prawns and heat briefly until they are warmed through. Do not overheat the prawns or they will quickly shivel, becoming tough and tasteless. Spoon into shallow bowels and serve sprinkled with the remaining cilantro, torn into pieces.