Tiger prawns with chilli and tomatoes

recipe

Tiger prawns with chilli and tomatoes

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Prawns are the UK's favourite shellfish and are crammed with protein and vitamins and minerals. Don't overcook them or they'll end up with a rubbery texture

Ingredients

400g peeled tiger prawns, thawed if frozen (or use frozen Atlantic prawns, thawed)
1 fat clove garlic, chopped
1 teaspoon grated fresh ginger or ginger puree
fresh large red chilli, seeded and sliced
2 tablespoons sunflower oil
1 jar Loyd Grossman Red Thai Curry
4 Fresh tomatoes, finely chopped
2 tablespoons chopped fresh coriander
sea salt and freshly ground black pepper

Serves: 4

Directions

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Pat the prawns dry with paper towel. Stir-fry the garlic, ginger and chilli in half the oil for a minute or two then add the rest of the oil and reheat.
Toss in the prawns and stir-fry until they turn bright pink (or reheat, if using Atlantic prawns).

Source: Loyd Grossman sauces