- 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
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.