Garlic Prawns With Squashed Tomatoes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Squash the tomatoes to give this dish its sauce-no extra chopping. Garnish with finely chopped spring onion or parsley if you want to. From my new favourite site .au Ingredients:
1 small head broccoli |
300 g egg noodles (4 small blocks) |
1/2 tablespoon peanut oil |
2 cups large shelled prawns, raw |
2 tablespoons minced fresh garlic cloves |
3 cups cherry tomatoes (approx 400g) |
1 cup dry white wine |
fresh ground black pepper |
sea salt |
Directions:
1. Cut the florets from the broccoli into bite-sized pieces and set aside. Slice off and discard any rough pieces from the remaining stalk then slice into small pieces.
2. Cook the noodles in a pan of boiling water according to packet instructions. Add the broccoli for the final minute of cooking. Drain.
3. Meanwhile, heat a wok or large non-stick frying pan until hot. Add the oil, prawns and garlic and fry for 1-2 minutes, until the prawns turn pink. Remove from the pan and set aside.
4. Add the tomatoes and squash down with the back of a spatula to release the juices. Cook for 1-2 minutes then add the wine and bubble for 1 minute. Return the prawn mixture to the pan, season with salt and pepper then toss through the drained noodles and broccoli.
5. Divide among four bowls and serve immediately.
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