Hot prawn stew

serves 4
ingredients
2.4 litres/4pt fish stock
4 potatoes, cubed
1 large carrot, cubed
1 large onion, sliced
3 cloves
1 teaspoon ground
mustard seeds
1 teaspoon granulated sugar
6 fresh red chillies, seeded
and finely chopped
2 tablespoons Worcestershire
sauce
450g/1lb large raw prawns,
peeled and deveined
• In a large flameproof casserole
dish, bring the stock to the boil,
then add the potatoes, carrot and
onion, and simmer for 5 minutes.
• Add the remaining ingredients
except the prawns, and simmer for
15 minutes. Add the prawns and
simmer for a further 6 minutes.
Serve immediately.