This dish is sensational. We bought 3kg of small Dublin bay prawns from a local fisherman, and boiled them for a couple of minutes in batches. The cooking water was flavoured with a pinch of saffron. We peeled them after they had cooled. Then I made this sauce and served them with toasted pitta bread and a green salad, as well as a stupendous white burgundy.
- Cooked peeled prawns, as above
- 3 tbs olive oil
- 3 cloves of garlic, sliced and chopped
- 1 1/2 tsp caraway seeds
- 2 small dried hot chillies, crumbled
- 1 green pepper, diced small
- 2 cans chopped tomatoes
- 1/2 tsp honey or sugar
- chopped parsley
- salt and pepper
- Heat the olive oil in a medium saucepan, and fry the garlic over a medium to low heat until it starts to brown.
- Add the caraway and the chilli and cook for a further 30 seconds before adding the green peppers. Cook for another 10 minutes.
- Add the tomatoes and bring to a slow simmer. Cook for another 20 minutes, so that the sauce is reduced and thickening. Add sugar, salt, and pepper to your taste.
- Add the prawns and simmer for another couple of minutes to heat them through.
- Serve in a bowl, garnished with chopped parsley. A rocket salad and toasted pitta bread is ideal as an accompaniment.