14 February, 2015
Kalamata & Tomato Chilli Prawns
24 green prawns
¾ punnet of sweet baby tomatoes
½ cup kalamata olives
2 garlic cloves
½ bunch of parsley
1 brown onion
1 birds eye chilli
2 – 3 tablespoons sesame oil
¼ cup tomato puree
¼ cup water
sea salt flakes and pepper to taste
(optional angel hair pasta)
Peel prawns but leave the tail on, place aside. Prepare ingredients by cutting baby tomatoes in half lengthwise, slice garlic and onion, finely chop chilli and coarsely chop parsley.
Heat fry pan on medium heat and add sesame oil, onion, chilli and garlic, sauté until opaque. Add prawns stir occasionally to ensure that prawns cook evenly on both sides. Into the fry pan combine baby tomatoes, kalamata olives, tomato puree and water. Once the water is nearly reduced stir through parsley. Add salt and pepper to taste.
Serve on sizzle plate.
(this recipe serves 2 for a entree, if pasta is added 4)