I found the original recipe in a book called Moroccan Food by R&R Publications Marketing Pty Ltd. The main changes I have made is in the quantity of spices I have used.
Hints & Tips
- You can make the sauce a few hours in advance up to the point before you add in the prawns. When ready to serve, heat up the sauce and then add the prawns until cooked through, following the final recipe instrructions.
- GF, DF, Veg, SF
- Category: Dairy Free, Entree, Fish / Seafood, Gluten Free, Sugar Free, Vegetarian
Ingredients
- 1/2 cup Olive Oil
- 1/2 teaspoon Salt
- 1/2 cup Fresh Flat-Leaf Parsley, Chopped
- 1/2 cup Fresh Basil, Chopped
- 500 grams Large Prawns, Shelled & Deveined
- 1 1/2 tablespoons Red Chilli Flakes
- 400 grams Can Diced Tomatoes
- 3 tablespoons Red Wine Vinegar
- 12 Cloves Garlic, Minced
- 1/2 teaspoon Freshly Ground Black Pepper
Instructions
- Gently warm the olive oil in a large frying pan.
- Add garlic and cook for a few minutes until turning golden.
- Add vinegar and tomatoes, continue to cook over a low heat for 5 minutes.
- Stir in the chilli flakes.
- * Pause at this stage until just before serving or continue.
- Add prawns and simmer until just cooked through, turning often, about 5 minutes.
- Remove from heat. Add basil, parsley, salt and pepper and serve with turkish bread.
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