John Myers
Ingredients for 4 servings:
- 800 g king prawns
- 500 g tomatoes, chopped
- 3 m.-sized onion(s)
- 4 garlic cloves
- 1 bunch parsley, flat
- 20 g butter or margarine
- 2 tbsp Dijon mustard
- ⅛ liter white wine, dry
- 1 red chili pepper(s)
- salt and pepper
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
Peel the onions and garlic. Finely chop the onions and press the garlic through a press. Also finely chop the chili and parsley. Heat the butter in a non-stick pan and fry the onions and garlic until translucent. Remove the pan from the heat and fry the prawns for 1 minute on each side. I always use frozen prawns that have already been gutted. Fresh prawns need to be cleaned and deveined before frying. Add the mustard, wine, parsley, chili, and the chopped canned tomatoes. Bring everything to a boil briefly. Season with salt and pepper. Simmer for another 5 minutes over medium heat. This goes wonderfully with a fresh baguette and salad.
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