Chilli tomato prawns

Babiche Martens

These chilli tomato prawns are quick and simple with a punchy flavour. They make a great entree, or double the recipe and call it dinner. Serve spooned in heated Chinese buns with a sprinkle of chilli flakes to give extra pep for those who like a little spice. These are great with a cold beer during the game.

Ingredients

1 Tbsp	Oil
1	Garlic clove, crushed
1	Spring onion, sliced thinly
1 Tbsp	Grated ginger
4	Vine tomatoes, chopped roughly (Main)
1 Tbsp	Soy sauce
1 tsp	Brown sugar
1 Tbsp	White wine
1 tsp	Lemon zest
400 g	Prawns, large (Main)
½ cup	Chopped chives
1 sprinkle	Chilli flakes (Main)
1 packet	Chinese steamed buns, to serve, or 1 packet flatbreads (Main)

Directions

1. Heat the oil in a large frying pan. Add the spring onion, garlic and ginger cooking for 3 minutes to soften. Add the tomatoes and cook until completely softened.
2. Add the soy, sugar, wine and zest, stirring through. Add the prawns, cooking them until they change to pink. Allow most of the juice to reduce so the sauce just coats the prawns.
3. Sprinkle with chives and chilli flakes to taste.
4. Serve hot in Chinese steamed buns or wrapped in flatbreads.

More of Angela's simple and stylish meals

• Custard tarts
• Chilli tomato prawns