Skill level

Average: 4.4 (139 votes)


  • olive oil 
  • 1 red onion, chopped 
  • 1 tbsp finely chopped garlic 
  • 125 ml white wine 
  • 500 g tomatoes, peeled and chopped 
  • 1 tbsp ground cumin 
  • 1 tsp sweet paprika 
  • 1 tsp salt 
  • 1 tsp white pepper 
  • 2 small red or green chillies, finely chopped 
  • ½ bunch flat-leaf parsley, finely chopped 
  • 2 thyme sprigs, leaves picked 
  • 1 kg green king prawns, shelled, heads and tails intact 
  • ½ bunch coriander, chopped

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.


Heat 2 tbsp of olive oil in a saucepan over medium heat. Add the onion and half the garlic and fry until golden. Pour in half the wine to soften the onion, then add the tomatoes and cook for a few minutes over high heat to reduce. Stir in the cumin, paprika, salt and pepper and an extra drizzle of olive oil. Add the chilli, parsley and thyme and remove from the heat.

Heat a little more oil in a frying pan and fry the remaining garlic until fragrant. Add the prawns, season with pepper and cook for 2 minutes. Pour in the remaining wine to deglaze the pan.

Tip the prawns into the rougaille (tomato sauce) and stir through the coriander.