Ingredients:
200g prawns (21-30)
15g onions, chopped
5g garlic, crushed
50g cherry tomatoes, halved
5g ginger, shredded
15g spring onions
50ml white wine
5g coriander, chopped
2g chillies, finely chopped
15ml olive oil

Method:

Sweat the onions, garlic, ginger, chillies and spring onions and cook gently.

Add the prawns and stir until they reach a nice red colour.

Add the tomatoes and white wine. Reduce by half and add the herbs and some olive oil.

Season with salt and pepper, and serve.

Stephen Borg Saydon is an Executive sous chef, The Westin Dragonara Resort, St Julian’s.

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