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This dish should really be made with fresh raw prawns, as they have a much better flavour than ready-cooked frozen ones. It could be served as a starter, in which case only allow 3-4 prawns per person. SERVES 2 Preparation Time: 10 Minutes |
| 6-7 large raw unpeeled prawns per person | 1 teasp dried parsley |
| 1 medium onion, finely chopped | Small glass dry white wine |
| 4 cloves garlic, crushed | 1/2 chicken stock cube |
| 1 tomato, finely chopped | Black pepper to taste |
| 1 teasp sugar | Pinch of chili powder |
In a large frying pan, heat a good glug of cooking oil. Add the onion and cook gently until translucent but not browned. Add the rest of the ingredients apart from the prawns and simmer gently until the sauce has reduced by about half. Add the prawns and cook until the shells turn a lovely orangey-pink colour and are coated with the (by now) almost dry sauce - add a little more white wine if it gets too dry.
Rush the pan to the table, and let people dig in. Serve with fried potatoes and salad.