Kerkénaise Sauce


This is a traditional Tunisian recipe for a classic tomato and white wine sauce with spices, garlic, parsley and chillies that’s typically served as a dipping sauce for prawns (shrimp).

Tunisian Prawns with Kerkennaise Sauce

Kerkénaise Sauce

This is a traditional Tunisian recipe for a classic tomato and white wine sauce with spices, garlic, parsley and chillies that's typically served as a dipping sauce for prawns (shrimp).
Total Time: 1 hour 5 minutes
Author: The Cook
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Ingredients

  • 2 to matoes, finely chopped
  • 4 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ¾ teaspoon ground caraway seeds
  • ¾ teaspoon ground coriander
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons spring onions (scallions), finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon hot red chillies , eg Scotch bonnet or Habanero
  • ½ teaspoon freshly-ground black pepper
  • ¼ teaspoon sugar

Recipe Instructions

  • Combine all the ingredients in a bowl.
  • Whisk to mix, then chill for at least an hour before serving.


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