Chilli Tomato Prawns & Scallops Recipe

"From the Woman's Day magazine. Suggested you serve with steamed rice and top with rocket. Time does not allow for peeling prawns. Tips given - 1. Use chilli sauce to taste in place of chilli. 2. Omit scallops and use 500 grams prawns. 3. Serve with crusty bread. The original recipe included 100 grams feta cheese which was crumbled and added at the end. The weight of prawns is flesh weight, if buying whole to peel you would need 450 to 500 grams."

Step by Step Method

Step 1

Heat oil in a large frying pan or wok on medium and saute onion and garlic for 2 to 3 minutes, until onion is tender.

Step 2

Blend in tomatoes, wine and chilli and season to taste. Simmer for 2 to 3 minutes.

Step 3

Stir in prawns, scallops and spring onions, simmer for 3 to 5 minutes until prawns change colour and are tender.

Step 4

Season to taste.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Choose fresh prawns for best flavour and texture.
If using whole prawns, make sure to buy an extra 50-100 grams to account for the weight of the shells.

Ingredient substitutions

Substitute olive oil with coconut oil. The benefit of this substitution is that coconut oil has a higher smoke point than olive oil, making it a healthier option for cooking. Additionally, it adds a subtle sweetness to the dish that pairs well with the tomatoes and seafood.
Substitute red chile with jalapeño. The benefit of this substitution is that jalapeño adds milder heat to the dish, making it more palatable for those who are not used to spicy food. Additionally, it adds a bright, fresh flavor that complements the seafood.

Variations

Spicy Lime Prawns & Scallops Heat oil in a large frying pan or wok on medium and saute onion and garlic for 2 to 3 minutes, until onion is tender. Blend in tomatoes, white wine, lime juice, and chilli and season to taste. Simmer for 2 to 3 minutes. Stir in prawns, scallops and spring onions, simmer for 3 to 5 minutes until prawns change colour and are tender. Add a pinch of cayenne pepper for extra heat. Season to taste.

Serve with

Garlic Roasted Broccoli: Garlic roasted broccoli is a delicious and healthy side dish that pairs perfectly with the Chilli Tomato Prawns & Scallops. The broccoli is roasted in garlic and olive oil, giving it a delicious flavor that complements the seafood. The broccoli also adds a crunchy texture to the dish that helps to balance out the tender seafood.

Coconut Rice: Coconut rice is a delicious and fragrant side dish that pairs perfectly with the Chilli Tomato Prawns & Scallops. The sweetness of the coconut rice complements the spiciness of the seafood, and the creamy texture helps to balance out the crunchiness of the roasted broccoli. The rice also adds a subtle nutty flavor to the dish that helps to bring out the flavors of the seafood.

FAQ

Q: How do I know when the prawns are cooked?

A: The prawns are cooked when they turn pink and are tender to the touch. If they are still grey or translucent, they need to be cooked for a few more minutes.

Q: How can I tell if the prawns are fresh?

A: Fresh prawns should smell like the sea and have a firm texture. If they have a strong fishy odor or are slimy to the touch, they are not fresh.

Fun facts:

Fun Fact 1: Chilli sauce is believed to have originated in the Caribbean islands during the 16th century. It was brought to the United States by Spanish and Mexican immigrants, and it has become a popular condiment in many parts of the world.

Fun Fact 2: The famous chef Julia Child was known for her love of prawns. She often cooked them in a variety of dishes, including her famous recipe for Chilli Tomato Prawns & Scallops.