Seafood Tomato Sauce

Yesterday I headed off in the evening to get rice milk to make cupcakes. I could have bought normal cow's milk from a nearby store but since my friends are lactose intolerant, I decided to just go slightly out of my way to get rice milk.

I absolutely love rice milk. It just has a very nice mildly sweet flavour to it. Anyways, back to today's recipe :) Because I headed out to get rice milk, I decided to buy fresh ingredients for dinner.



I went to Pacific Square to get the milk and I realised that the Seafood store was still open. They're part of a shop that sells seafood meals so they open quite late. So I decided to just head over and get myself fresh prawns and calamari rings. I haven't had calamari rings for over a year now so I decided why not. Since the special for prawns were only for those that were cooked, I decided to just get those and save some time on cooking. Things to note for prawns...

1. VISUAL. Uncooked prawns- ensure that there are no black spots on the heads and tails of the prawn. Cooked prawns - ensure a nice even opaque colour of the prawns.
2. SMELL. Obviously this is after you've bought the prawns and perhaps have stored them for a while and wish to know if they are still fresh. The longer you store any kind of seafood, the stronger the 'fishy' smell is.
3. TEXTURE. There is a difference in texture between prawns that are fresh and those that aren't. Usually those that are older are much softer and perhaps have a sort of slimier feel. The fresh ones have a nice firm texture and are not as slimy as the softer ones.

Ingredients:

Garlic (1-2 cloves)
Onion (half)
Cooked Prawns (100-200g)
Calamari Rings (100g)
Tomato Paste (~4 tbs)
Water
White Wine (I used sauvignon blanc) (~1/2 to 1 tbs)
Lemon
Cooking Oil

• Step 1, boil some water in a pot

• Step 2, while the water is boiling, cut up the garlic, onion, prawns(or just simple peel the shell off) and calamari rings
• Step 3, when the water has boiled, place the prawns and calamari pieces in the pot for around half a minute, drain the water and set the pieces aside.
• Step 4, in a saucepan, heat up some oil
• Step 5, when the oil has heated, throw in the garlic and onions.
• Step 6, when the onions have soften add in the tomato paste with a little wine and lemon juice and mix.
• Step 7, if the sauce is still too thick for your liking, add in a little water and taste to check the flavour
• Step 8. when the sauce is finally to your liking, add in the prawn and calamari pieces. 
• Step 9, give them a good mix and serve.

To give myself more variety I also added in thyme egg that I made in an older post. Instead of rice, this recipe would also go well with pasta :) 

Hugs for everyone~ Have a great day!