I just adore prawns, even though none come from my island home. I buy frozen green prawns for this, because unless you’re very close to the source, frozen does actually make a better uncooked product.






Skill level

Average: 3 (12 votes)


  • 80 ml extra virgin olive oil
  • 3 fresh bay leaves
  • 5 garlic cloves, lightly crushed
  • 2 tomatoes, peeled (see Note), chopped
  • 300 g peeled green prawns
  • torn bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The dish is designed to be part of a banquet or shared meal.

Heat 60 ml of oil in a pan with bay leaves over high heat. Add garlic and cook for 30 seconds or until it just starts to colour. Stir in tomato and cook for 6 minutes or until it breaks down to a roughish sauce, adding 60 ml water or more if necessary; what you want is an oily, garlicky, tomatoey sauce to coat the prawns.

Heat remaining 1 tbsp oil in a separate frying pan over high heat. Cook prawns for 30 seconds each side or until just starting to change colour. Pour in tomato sauce, tossing constantly, and cook for 5 minutes or until prawns have changed colour and are well coated. Serve hot with torn bread.

• To peel tomatoes, bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato,  then base in boiling water for 20 seconds. Refresh immediately in a bowl of iced water. Cool, then remove skins.


Photography by Alan Benson