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Tomato & Chilli Prawn

2 x 250g plain Australian Prawn Meat
1x bottle 660g bella lucia chilli mussel sauce
1 crushed Garlic Clove
1/2 brown Onion finely diced
1 tbls of verjus or white wine (optional)
1 teaspoon fresh chopped basil
½ teaspoon grated parmesan cheese
Salt and pepper to taste

First sweat the onion and garlic together in a non-stick pan until onion becomes opaque. Add prawns and sauté until prawns are half cooked. Deglaze the pan with the Verjus / white wine. Add the chilli mussel sauce and bring to the boil, reduce heat down to a simmer and continue cooking until prawns are cooked through (around 2-3 minutes). Stir through chopped basil. Serve over steamed rice and garnish with parmesan cheese

Serves: 2-3

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