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Prawns in Spicy Tomato Sauce

Submitted by Saffy 11 June 2009

Recipe is from “Arabesque: A Taste of Morocco, Turkey & Lebanon” by Claudia Roden



1 lb. raw king prawns peeled or a 2-lb. package frozen prawns,1 medium onion chopped,2 tbls. extra virgin olive oil,3 garlic cloves chopped finely,14 ozs. tomatoes peeled and chopped,1/2 tsp. ground ginger,Pinch of saffron threads (optional),Pinch of chili pepper,Salt,1 to 2 tbls. chopped flat-leaf parsley,1 to 2 tbls. chopped coriander,


1. If using frozen prawns, defrost them thoroughly. Pull the legs off the prawns, then peel off the shells and pull off the tails (they are usually sold headless). If you see a dark vein along the back, make a fine slit with a pointed knife and pull it out.
2. In a large skillet, fry the onion in the oil, stirring, until it begins to color. Add the garlic and cook until the aroma rises. Then add the tomatoes, ginger, saffron, if using, chili pepper and some salt and cook for about 20 minutes, until the sauce is reduced.
3. Now put in the prawns and cook them for 3 to 5 minutes, until they turn pink, turning them over once. Stir in the chopped parsley and coriander at the end.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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