Moroccan Prawns




400g Cooked potatoes
2 tablespoons olive oil
1 small onion, finely chopped
1 tablespoon ras el hanout or Moroccan spice
Good pinch Dried chili flakes
1/3 cup (80 ml) white wine
400g can tomatoes
400g peeled green prawns (tails intact)
1 juice of one lemon
2 tablespoons chopped coriander, plus leaves to garnish


1.   Heat oil in deep fry pan over medium-low heat. Add the onion and spices and cook for 3 - 5 minutes, stirring, until the onion softens.

2.   Increase heat to medium. Add the wine and stir well to combine then simmer for 2 - 3 minutes until slightly reduced.

3.   Add the tomatoes and potatoes, season with salt and pepper, then simmer, partially covered, for 8 - 10 minutes.

4.   Stir in prawns and lemon juice, then allow to bubble for  3 - 4 minutes until prawns are cooked.

5.   Stir in coriander, then serve garnished with extra coriander.



Chili can be added at stage 1# or, for chili wimps, added as a garnish at the end.