place a medium frying pan over low heat, spray with oil; add onion and garlic, cook, stirring for 4-5 minutes or until softened.
meanwhile, blend or process roasted capsicum strips until mostly smooth.
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.
serve roasted red capsicum cocktail sauce with prawns.
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