Togo

Crevettes aux Poivrons (Prawns with Bell Peppers)

-800g raw prawns, peeled, rinsed and drained 
-15g freshly-grated ginger 
-1 onion, peeled and coarsely chopped 
-2 garlic cloves, peeled 
-1 tsp cooking oil 
-1 each red, yellow, and green bell pepper, de-seeded and sliced into thin strips 
-salt and freshly-ground black pepper to taste


1) Combine the ginger, onion and garlic in a food processor. Pulse until pureed.
2) Add the oil to a non-stick pan. When hot, fry prawns over high heat for about 1 minute, or until just pink through. Remove with a slotted spoon and set aside to keep warm. 
3) Add the onion mixture to the pan. Season to taste with salt and black pepper and fry, stirring frequently, for 5 minutes. Now add the bell pepper strips and cook for 2 minutes.
4) Return the prawns to the pan, stir to mix and cook for 4 minutes, or until heated through. Traditionally these are served with deep-fried sweet potato chips.

Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-togo-crevettes-aux-poivrons