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Ingredients
- Vegetable oil
- 1 small handful coriander leaves
- 1 small handful chervil leaves
- 1 small handful dill leaves
- 1 small handful chive batons
- 1 small handful parsley leaves
- 30ml salad vinaigrette
- 8 roma tomatoes, blanched, peeled and seeded
- 100ml olive oil
- 6 garlic cloves, finely sliced
- 2 red onions, finely chopped
- 1 bay leaf
- Salt
- Freshly ground white pepper
- 32 small prawns, peeled
Method
Roughly chop tomatoes. Heat olive oil in a saucepan and add garlic, onion and bay leaf. Season and cook gently until soft, about 10 minutes. Add tomatoes and simmer for 20 minutes, stirring regularly. Reserve. Pan-fry prawns in a little oil until just cooked. Add tomato sauce to pan and toss with prawns. Place on four plates. Gently mix herbs together in a bowl and dress lightly with vinaigrette. Serve with prawns.
