Roasted Red Capsicum Cocktail Sauce With Prawns

  • cooking time
    10 m
  • serves
spray oil for cooking
1 medium
brown onion finely chopped (150g)
1 clove
garlic crushed
340 g
jar roasted capsicum strips drained
375 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
3 tsp
2 kg
cooked medium king prawns


  1. place a medium frying pan over low heat, spray with oil; add onion and garlic, cook, stirring for 4-5 minutes or until softened.

  2. meanwhile, blend or process roasted capsicum strips until mostly smooth.

  3. add capsicum puree to onion mixture, stir to combine. blend cornflour with 1 tablespoon of NESTLÉ CARNATION light & creamy evaporated milk; add remaining NESTLÉ CARNATION light & creamy evaporated milk and add to capsicum mixture, stir until mixture bubbles and thickens. transfer to serving dish and refrigerate 2-3 hours.

  4. serve roasted red capsicum cocktail sauce with prawns.