Serve with baby plum tomatoes that have been halved, drizzled with oil and roasted in a hot oven for 15-20 minutes and buttered wild and long grain rice. An easy version of this classic French dish of prawns, tomatoes and garlic.
1 bn salad onions, finely chopped (reserving some for garnish)
1 tablespoon freshly chopped thyme
1 tablespoon sun dried tomato purée
3 tablespoons noilly prat or dry white wine
400 g can chopped plum tomatoes
400 g pac small prawns, defrosted
Recipe preparation steps
Heat the oil in a large frying pan or wok and stir in the garlic and onions. Stir-fry for 2-3 minutes, then add the herbs, purée, tomatoes and Noilly Prat. Simmer stirring ocassionally for 5-8 minutes.