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Pan-fried prawns with chilli tomato sauce

By Abigail Donnelly
4
Easy
5 minutes
15 minutes

Ingredients

  • 1/2 cups olive oil
  • 1 x 10 cm ginger piece, grated
  • 6 garlic cloves, grated
  • 4-6 red chillies, chopped
  • 4 ripe tomatoes, chopped
  • Sea salt to taste
  • 12 large prawns (with shells), cleaned
  • 2 T sunflower oil

Method

In a saucepan pan over a medium heat, fry the ginger, garlic and chillies in the olive oil until fragrant, then add the tomatoes and sea salt. Simmer for 15 minutes.

Meanwhile, place a large pan on a high heat and add the sunflower oil.

When hot, sear the prawns in batches for 1 minute on each side or until plump and coral in colour.

Serve with the chilli tomato sauce.