• 10 to 12 large prawns in the shell (approx 450g)
  • 200g cherry tomatoes, halved
  • 1/4 to 1/2 red chilli, diced
  • 2 large cloves garlic
  • 2 tbsp olive oil

Garnish (optional)

  • Lemon
  • Fresh thyme leaves


1 Remove the head and shell of the prawn leaving the tail intact. Slice in half, length-ways to open the prawn out so it looks like a butterfly.

2 Marinate the prawns in olive oil, chilli and garlic for 10 minutes. Heat a frying pan until hot, add the prawns and fry over a high heat for 3 minutes until lightly golden and cooked through.

3 Remove from the pan, add the tomatoes to the pan and toss over the heat for a minute. Return the prawns, season and lightly toss together.

4 If you like you can add a squeeze of fresh lemon juice and sprinkle with a teaspoon of chopped fresh thyme leaves.

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