Spicy tomato prawns
|2 Tbsp||Vegetable oil|
|4||Garlic cloves, crushed|
|2½||Red chillies, 2 chopped and 1/2 extra to serve|
|1 Tbsp||Fresh ginger, grated|
|3 cups||Tomato puree|
|1 cup||Fish stock|
|⅓ cup||Caster sugar|
|⅓ cup||Malt vinegar|
|1 to taste||Salt & freshly ground pepper|
|1 kg||Prawn, raw and unpeeled|
|1 sprinkle||Fresh coriander|
|1||Rice, steamed to serve|
- Heat the oil in a large deep-sided frying pan over high heat. Add the onion, garlic, chilli and ginger and cook for 2-3 minutes.
- Add the tomato puree, stock, vinegar, sugar, salt and pepper and cook for 8-10 minutes or until thickened. Add the prawns and cook for 3-4 minutes or until cooked through.
- Sprinkle with coriander and extra chilli and serve with rice.