Ingredients

Method

• 1 kg tiger prawns, butterflied
• 4 T roasted red pepper paste
• 2 T extra virgin olive oil
• 1/4 T turmeric
• 1/4 t ground ginger
• 1 T olive oil
• 4 cloves garlic, finely chopped
• 1 large red chilli, deseeded and sliced
• Fresh coriander, to serve
• Yoghurt, to serve

Method

Ingredients

Marinate the butterflied tiger prawns in the roasted red pepper paste, extra virgin olive oil, turmeric, ground ginger and seasoning.

Heat the olive oil in a wok or large pan. Add the cloves of finely chopped garlic and the deseeded and sliced red chilli. Add the prawns and fry for 5 minutes, or until the shells turn pink.

Garnish with fresh coriander and serve with a dollop of yoghurt.

Cook's quote: " I like this recipe because it brings back a lot of happy memories of time spent with my dad during the holidays.  He really knew how entertain."