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Baba ganoush with roast red peppers

45 minutes

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Prawns in ginger, chilli and tomato

Chilli recipes

Prawns in ginger, chilli and tomato

20 minutes

4 of 120

Prawns in ginger, chilli and tomato

By Jacqueline Burgess

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

½ cup olive oil
1 x 10 cm fresh ginger piece, grated
6 cloves garlic, grated
4–6 red chillies, finely chopped
4 ripe tomatoes, finely chopped
sea salt, to taste
2 T sunflower oil
12 large prawns (shells on), cleaned

Method

1. Heat the olive oil in a saucepan and fry the ginger, garlic and chillies over a medium heat until fragrant. Add the tomatoes and season with salt, then simmer for about 15 minutes. Set aside.

2. Meanwhile, heat the oil in a large pan over a high heat. When the oil is hot enough, sear the prawns in small batches for 1 minute on each side, or until the prawns look plump and coral in colour. Toss through the spicy tomato marinade until well coated and serve.

Cook’s note: For perfectly cooked prawns, avoid “stirring” them in the pan – instead, turn each prawn once using tongs.

Find more prawn recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau