Pan-fried prawns with white onions

Serves 4

  • Remove the heads from 24 large raw prawns.
  • Put 2 tablespoons of olive oil in a saucepan and gently fry 2 sliced white onions.
    Before the onions get golden, add the prawn heads and fry over a high heat, stirring continuously.
    Add 3 tablespoons of tomato purée, a pinch of paprika and 330ml of water. Season with salt and pepper, roughly crush the prawn heads and simmer the mixture for 20 minutes.
  • While the sauce is cooking, peel the prawns leaving on the tail fin.
    Fry them in a little olive oil until they are just golden.
  • Pass the sauce through a fine sieve, making sure you crush the heads to get all the flavour, then add a few dashes of Tabasco.
  • Serve the prawns coated in the sauce with plain Basmati rice.

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