Recipes

Tiger prawns with tomatoes, chilli, coriander and cornbread (Serves 6)

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

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.