Ingredients

Method

• ½ cup olive oil
• 1 x 10 cm fresh ginger piece, grated
• 6 cloves garlic, grated
• 4–6 red chillies, finely chopped
• 4 ripe tomatoes, finely chopped
• sea salt, to taste
• 2 T sunflower oil
• 12 large prawns (shells on), cleaned

Method

Ingredients

1. Heat the olive oil in a saucepan and fry the ginger, garlic and chillies over a medium heat until fragrant. Add the tomatoes and season with salt, then simmer for about 15 minutes. Set aside.

2. Meanwhile, heat the oil in a large pan over a high heat. When the oil is hot enough, sear the prawns in small batches for 1 minute on each side, or until the prawns look plump and coral in colour. Toss through the spicy tomato marinade until well coated and serve.

Cook’s note: For perfectly cooked prawns, avoid “stirring” them in the pan – instead, turn each prawn once using tongs.

Find more prawn recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau