Here’s my long waited buttered prawns with onions and medley tomatoes that I had hold on for awhile until I can get cheap prawns to cook it. In fact I cook this in Singapore during my holidays there.
1 Tbs olive oil
60-80 g butter
600 g prawns with shells
2 garlic cloves, finely sliced
1 medium onions, thinly sliced
200 g punnet medley tomatoes
1/4 c of vegetables stock
salt and freshly ground black pepper
small handful parsley and spring onion, chopped
In a large pan heat the oil and butter. Add the onions and garlic and stir well.
Next add prawns and stock, cook until they are pink and cooked through (about 4–5 minutes). Then add medley tomatoes.
Season with salt and freshly ground black pepper and scatter the chopped parsley and spring onions over. Toss around and serve at once. Serve with coconut rice or plain rice with other meat dish.