Patsie’s Tiger prawns

Ingredients (serves 6)

  • 24 Tiger prawns, peeled and intestine removed. Keep the tail intact and do not peel
  • 6 carrots: scraped
  • 1 zucchini: all sliced in little dices
  • 2 bell peppers, 1 red, 1 yellow
  • 1 egg plant
  • 100 cc (3.4 fl oz) of vegetable broth
  • 3 spring onions: finely sliced
  • 3 garlic cloves and 1 cm (1/3″) of fresh ginger: both very thinly chopped
  • 3 cm (1″) of spicy Chorizo sausage in little dices
  • extra virgin olive oil (if available flavored with Provencal herbs)
  • Xeres vinegar
  • fresh grounded lime pepper and fleur de sel,
  • fresh dried red hot pimento
  • fresh chopped coriander (or parsley)

   Tiger prawns with a salsa of Provencal vegetables

  • Season the prawns with a mix of olive oil, lime pepper, fleur de sel, some red hot pimento and a bit of the garlic and ginger. Cover and set aside.
  • Put 2 tblsp. of olive oil in a pan and start heating up. Take care that your olive oil doesn’t start smoking, add the rest of the garlic and ginger and stir. Add the carrots and let simmer for a couple of minutes. Add the egg plant and the zucchini. Stir, add some fleur de sel, a little grounded pepper. Lower the heat and add a little of the broth. Simmer for some more minutes. Add now the bell peppers and stir gently. Give them 2 more minutes and add the spring onions, stir, give them another minute and take from the heat.
  • Put the vegetables in a big bowl.
  • Fry the spicy Chorizo dices in a dry frying pan. Put the Chorizo on top of the vegetables.
  • Season with some extra olive oil, 1 tblsp of Xeres vinegar, some more pepper, fleur de sel and pimento. Scoop vegetables, the dressing and Chorizo together. Add the coriander on top and put aside.
  • Use the marinated oil from the Prawns to fry them. It doesn’t take long. Turn them and lower the heat. They yarn in the remaining heat. Take from the heat, put them on a warm plate and cover with aluminium foil.

To serve

  • Scoop the fresh coriander now under the salsa.
  • Dress serving plates with the salsa and arrange the prawns around it on one part of the plate.


  • Be careful with the spicy herbs. The Chorizo add a fair amount of sharpness, the final seasoning should be done after the Chorizo is mixed with the vegetables.
  • Spring onions and fresh coriander are delicate and come in better late in the cooking process.
  • This dish is meant as a light lunch. With only 3-4 tiger prawns it can be used as an entry. You can use the salsa of vegetables as side dish for a BBQ.

Interested in tasting Patsie’s cuisine on board? Have a look at our gourmet cuisine page and calendar.

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