Tomato Prawns with Mojo

Succulent and sweet, inspired by the Italians

Inspired by the Italians. Succulent and sweet, with a touch of umami spice from the Good AF Mojo Sauce. You can have this on its own, served with crusty bread OR a spoonful of basmati rice (I can’t deny my roots).

---

⏱️ 50 MINS
🥣 2 SERVES

---

INGREDIENTS

• 600g Banana Prawns (peel, devein, tails on)

• 3 tsp olive oil

• 1 lemon (rind and juice)

• 4-5 fresh parsley stems (separate stems and leaves)

• 2 garlic cloves (peel, slice thin)

• 1 large spring onion (white part only - slice thin)

• 1 tbs Good AF Mojo Sauce (plus more for serving)

• 400mL tinned tomatoes

• 250mL chicken stock

• 40g butter

• Salt and pepper to season

---

METHOD

1. Add prawns to a bowl and season with a pinch of salt, 1 tsp olive oil and the zest of half a lemon. Set aside.

2. Heat 2 tsp olive oil in a pan on medium heat. Temper the parsley stems, spring onion, garlic and remaining lemon rind in hot oil until fragrant. Watch the garlic, being careful not to burn it.

3. Add Good AF Mojo Sauce to the pan and cook down for a minute before adding the tinned tomatoes. Add a pinch of salt and pepper to season. Stir well.

4. Leave tomatoes to simmer and reduce until colour begins to darken. This should take about 10-15 minutes. The longer you allow it to reduce, the richer the sauce will become.

5. Carefully remove parsley stems and lemon rind before adding stock to pan.

6. Stir to incorporate and increase heat to bring to a boil. Bring heat down to low and leave to simmer, stirring occasionally, until sauce has reduced to desired consistency. 20-30 minutes.

7. Gently place marinated prawns into the sauce. Place a lid on the pan and allow the prawns to poach in the sauce for 2-4 minutes

8. Once prawns have cooked through, remove pan from heat. Gently stir in butter until it has completely melted through the sauce.

9. To serve, top with chopped parsley, lemon wedges and a drizzle of Good AF Mojo Sauce.

---