Garlicky Chilli & Tomato Prawns

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12 Ingredients

Number of servings

800grams raw king prawns
1 lime
1teaspoons salt
2tablespoons sunflower oil
1 onion
1 red chilli
4 cloves garlic
2teaspoons sweet smoked paprika
4 plum tomatoes
2teaspoons tomato purée
1teaspoons caster sugar
1 leaf flat parsley, to garnish

Nutrition per serving

13% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Put the prawns in a non-reactive bowl and add the lime juice and salt. Set aside.

Step 2 of 5

Heat the oil in a large wok or frying pan until hot, add the onion, red chilli and garlic and stir-fry over a high heat for 1-2 minutes. Add the paprika and tomatoes and stir-fry for a further 1-2 minutes.

Step 3 of 5

Add the prawns and their reserved juices to the pan and continue to stir-fry for 3-4 minutes or until the prawns turn pink and are cooked through. Stir in the tomato purée and sugar and cook, stirring, for 1-2 minutes.

Step 4 of 5

Remove from the heat, scatter with chopped parsley and serve.

Step 5 of 5

Heat 1 tablespoon sunflower oil in a frying pan, add 1 chopped onion, 4 chopped garlic cloves and 1 deseeded and sliced red chilli and cook over a medium heat for 3-4 minutes until softened. Add a 400 g can chopped tomatoes and cook over a medium heat for 6-8 minutes or until thickened. Season, then spoon into a shallow ovenproof dish. Spoon over 800 g raw peeled tiger prawns, toss to mix well and cook under a preheated medium-hot grill for 5-6 minutes or until the prawns turn pink and are cooked through. Scatter with chopped flat leaf parsley and serve with crusty bread.