This really is an easy way to cook freshwater prawns. First, make the sauce, then drop in the frozen prawns and cook through. It's as simple as that.
Ingredients
- 16 freshwater prawns
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, chopped
- 10 g vegetable stock cube
- 800 g chopped tomatoes in juice, 2 x 400g cans
- 1 tbsp granulated sugar
- 2 tbsp vinegar
- red wine is best but any will do
- 3 tbsp parsley, chopped
- salt and freshly ground black pepper
Instructions
- Heat the oil, then add the onion and garlic, cook for 2-3 minutes.
- Add the tomatoes, stock cube, sugar, vinegar and salt and pepper.
- Cook for 15-20 minutes or until thick and really tasty.
- Finally, add the parsley.
- To cook the prawns, remove them from the freezer and open them.
- Drop the frozen prawns into the finished sauce and simmer for 10-15 minutes, or until lightly cooked.
- Serve the hot stew evenly into 4 bowls or plates.
- Top with the cooked prawns and a little extra olive oil.
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Nutrition Facts
Butterfly King Prawns with Easy Tomato Stew
Amount per Serving
Calories
146
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
35
mg
12
%
Sodium
872
mg
38
%
Potassium
450
mg
13
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
