Garlicky Chilli and Tomato Prawns

cook 20 mins
Tags: Spicey
  • 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.
Like This? Try These
More on Food