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Tiger prawns with tomatoes, chilli, coriander and cornbread
(Serves 6)
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Ingredients:
36 green medium tiger prawns
2 tblsp olive oil
1 tblsp butter
2 golden shallots sliced
2 cloves garlic crushed
2 fresh chillies de-seeded and finely sliced
2 cups rich tomato sauce (recipe shown)
1 cup fresh coriander leaves
cornbread, sliced and toasted or warmed
6 lemon wedges for garnish
extra virgin olive oil
freshly ground black pepper
Rich tomato sauce
3 golden shallots sliced
4 cloves garlic
2 tblsp olive oil
2 x 400 g tin tomatoes puréed
6 roma tomatoes skinned and diced
2 tblsp fresh oregano and thyme chopped
salt and pepper to taste for seasoning
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Method:
Shell and devein prawns, leaving tail intact.
Heat pan over a high heat, add oil then prawns, season well and
sauté both sides.
Add butter, shallots, garlic and chilli, and toss prawns until
just cooked (they will become pink and opaque).
Remove from pan and set aside. Add tomato sauce to pan and heat
through.
Remove from heat, and combine prawns and sauce.
Taste, and adjust seasoning if required.
Serve in wide bowls, topped with coriander leaves and drizzled
with extra virgin olive oil.
Season with pepper and serve with a lemon wedge and cornbread on
side.
Rich tomato sauce
Sauté shallots and garlic in the oil.
Add tomatoes and herbs and cook over a low heat until well reduced-
about 45 minutes-taking care not to burn.
Season to taste, add more fresh herbs if desired and a pinch of
sugar if too acidic.
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