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Prawns with garlic, chilli & tomatoes


  • Heat a little oil in a heavy-bottomed pan and gently saute the red onion, garlic and chillies until tender. Then add the prawns, tomatoes, stock and 1 tbsp parsley. Turn the heat down, toss well and cook until the prawns turn pink.
  • Serve with a sprinkling of parsley on top.


  • olive oil
  • ½ red onion, chopped
  • 2-3 garlic cloves, crushed
  • 2 small red chillies, finely chopped
  • 20 green prawns, shelled, but tails on
  • ½ can diced tomatoes
  • 1 cup fish stock
  • 2-3 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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