Friday Recipe Chili prawns

Australians have a love affair with prawns at Christmas so I dragged this one out of the bottom draw so to speak! In the northern hemisphere prawns are perhaps a little exotic for a traditional Christmas - but heck why ever not. It's hot down here - they don't take long to cook - they're not heavy on the tum and most important of all they're tasty!

This recipe is quick and easy and makes either a great starter (in which case just cut the quantities down a little) or a nice light lunch. Cherry tomatoes are best for flavour, but if you can't get them then regular tomatoes roughly chopped will do but select nice ripe ones. The cherry tomatoes need slitting if you don't want to end up with tomato stains down your front!

This is another "Williams" recipe - this time from mum - so it's all a little vague. The point is food should be fun and about entertaining, friends and family. This is the spirit of Christmas.

What you need:

100g Prawns (peeled and raw) per person (roughly)
A punnet or two of cherry tomatoes - slit (roughly a half a punnet per person)
1 or 2 cloves of garlic - crushed
A dollop of sweet chili sauce
Seasoning
Grape Seed oil - or similar light flavoured oil
Parsley to garnish
Fresh crusty rolls

How to do it:

1. Put the rolls in a cool oven to warm through
2. Put the oil and garlic into a suitable sauce pan on a high heat and get the garlic going - 20 or 30 seconds.
3. Immediately tip in the tomatoes into the pan and turn the heat down to medium - cover for a few minutes siring occasionally.
4. As the tomatoes start to cook down take a potato masher and squish the tomatoes.
5. Now add the prawns - cover and cook until they start to turn pink - a few minutes.
6. They are nearly ready so add a dollop of your favourite sweet chili sauce. If you like it hot add plenty - if not be sparing. Don't be put off by chili - it is very good for you and boosts your immune system.
7. Serve in bowls adding the parsley and a nice warm crusty roll.

This would go well with a light beer or a glass of white Shiraz (it's actually pink - but who's counting!).