Serves 6, as a starter
Ingredients
- 500g raw king prawns, peeled and deveined
- 1 large onion, sliced
- 2-3 long red chillies, deseeded and chopped (or to taste)
- 3-4 cloves garlic, finely chopped or minced
- 4 tbsp olive oil, plus extra for the prawns
- 400g tin chopped tomatoes or passata
- 1 tsp smoked paprika
- 1/2 cup (120ml) chicken or fish stock
- Salt and freshly ground black pepper to taste
- Fresh parsley or coriander, chopped, for garnish
- Lemon or lime wedges for serving
- 6 scoops of Hansom Tomato Ice Cream
Instructions
Part 1: Slow-Cook the Onion and Chilli Base
- Sauté Aromatics: In a large pan or wok, heat 2 tbsp of olive oil over a medium heat. Add the sliced onion and cook gently for about 5-7 minutes until softened and lightly browned.
- Add Garlic and Chilli: Stir in the chopped garlic and chillies, and cook for a further 2-3 minutes until fragrant.
- Simmer: Pour in the tinned tomatoes and stock. Add the smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 20-30 minutes, or until the sauce has thickened nicely. This sauce can be made ahead of time and stored in the fridge.
Part 2: Grill the prawns and serve
- Prepare Prawns: Preheat your grill (or BBQ) to high heat. In a bowl, toss the king prawns with the remaining 2 tbsp of olive oil and season with salt and pepper.
- Grill: Place the prawns on the hot grill. Cook for approximately 2-3 minutes on each side, or until they turn pink, opaque, and are firm to the touch. Avoid overcooking, as this can make them tough.
- Combine and Serve: Reheat the slow-cooked onion and chilli sauce if necessary. Add the grilled prawns to the sauce and toss gently to coat. Alternatively, serve the prawns on a plate with the sauce drizzled over.
- Finish with fresh chopped parsley or coriander and a quenelle of Hansom Tomato Ice Cream. Serve immediately with lemon or lime wedges.
