Skip to content

Spicy tomato prawns

Serves: 4 people
Prep time:



  • 4 tsp oil
  • 700g green prawns, peeled and deveined, keeping tails intact
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 cup white wine
  • 1 red chillies, deseeded and finely chopped
  • 500ml Campbell's Real Stock - Fish
  • 400g can diced tomatoes
  • 1/2 cup fresh parsley, chopped


  1. Heat 2 tsp oil in a large frying pan over medium-high heat. 
  2. Add prawns and cook for 1 minute or until seared. Remove from pan, cover and set aside. 
  3. Add remaining oil, onion, garlic and chilli to pan. Cook, stirring, for 4 minutes or until soft. 
  4. Add wine and cook 1-2 minutes or until wine evaporates. 
  5. Add Campbell's Real Stock and tomatoes, bring to the boil. Reduce heat to medium, and cook uncovered for 10 minutes or until sauce has thickened slightly. 
  6. Stir in prawns and parsley and cook for 5 minutes or until prawns are cooked through. 
  7. Serve with couscous.