800 g (1 3/4 lb) raw king prawns, peeled and deveined, with tails left on
juice of 1 lime
1 teaspoon salt
2 tablespoons sunflower oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
4 garlic cloves, finely chopped
2 teaspoons sweet smoked paprika
4 plum tomatoes, roughly chopped
2 teaspoons tomato purée
1 teaspoon caster sugar
chopped flat leaf parsley, to garnish
Put the prawns in a non-reactive bowl and add the lime juice and salt. Set aside.
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.
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.
Remove from the heat, scatter with chopped parsley and serve.