Chilli tomato prawns
Photo by Babiche Martens
These chilli tomato prawns are quick and simple with a punchy flavour. They make a great entree, or double the recipe and call it dinner. Serve spooned in heated Chinese buns with a sprinkle of chilli flakes to give extra pep for those who like a little spice. These are great with a cold beer during the game.
|1||Spring onion, sliced thinly|
|1||Garlic clove, crushed|
|1 Tbsp||Grated ginger|
|4||Vine tomatoes, chopped roughly|
|1 Tbsp||Soy sauce|
|1 tsp||Brown sugar|
|1 Tbsp||White wine|
|1 tsp||Lemon zest|
|400 g||Prawns, large|
|½ cup||Chopped chives|
|1 sprinkle||Chilli flakes|
|1 packet||Chinese steamed buns, to serve, or 1 packet flatbreads|
- Heat the oil in a large frying pan. Add the spring onion, garlic and ginger cooking for 3 minutes to soften. Add the tomatoes and cook until completely softened.
- Add the soy, sugar, wine and zest, stirring through. Add the prawns, cooking them until they change to pink. Allow most of the juice to reduce so the sauce just coats the prawns.
- Sprinkle with chives and chilli flakes to taste.
- Serve hot in Chinese steamed buns or wrapped in flatbreads.
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