Prawns a la TLVD
(Serves two as a lunch and 4-8 as a starter)
About 40 prawns
4 tsp crushed garlic
3 ripe tomatoes, skinned and chopped
about 1/4 cup white wine
2 tbsp avocado oil
2 tbsp sweet chili sauce
salt and pepper to taste
1. Fry prawns and garlic in oil for about 4 minutes, turning over once.
2. Add the wine and reduce by about half.
3. Add the tomatoes and chili sauce and, tossing the prawns in the liquor frequently, reduce the liquor until it's a thick consistency and coats the prawns. Season to taste.
4. Serve with fresh brown bread and butter.