I love seafood. I really do. Like, if I lived by the beach I would totally become like 80% pescetarian.
Back when I was in uni, my friend and I loved to go to this restaurant called ‘Bella Pasta’. It was pocket friendly and had great food and they usually had student discounts so hey! Shout out to Brenda lol. Anyway, the first time I tried this chili prawn dish was at Bella Pasta and I fell in love. To date it is one of my favorite seafood dishes. Whenever I go to an Italian or Spanish restaurant, I must have it.
Recently I went to Art Caffe and had theirs and it was delish but I thought to myself…I’m sure I can beat theirs’ and so I went home and I did. I’m not vain I promise 😂🤣
Serves 4 (as a starter)
500 grams tiger prawns, cleaned shelled and de-veined
1 large tomato
1 small chopped onion
4 large cloves of garlic finely chopped
1 large jalapeno chili, coarsely chopped
½ cup extra virgin olive oil
Place your olive oil, onions garlic and chili into a pan and cover on the lowest heat. The idea is to soften the onions and garlic and infuse the flavour of the garlic and chili into the olive oil. I did this for about 15 minutes. Make sure they don’t begin to fry (tiny bubbles are ok)
After slow poaching them, add the chopped tomatoes, salt and pepper and prawns and increase the heat a little bit. Cover the pan and let them cook for about 3 to 5 minutes or until the prawn flesh is pink and white.
Serve with a crusty baguette to mop up the oil and tomatoes.