Prawns with a Tomato and Chilli Dip Recipe

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4 - 6




10 min


5 min


  • 3 large tomatoes, hulled and left whole
  • 1tsp smoked paprika
  • 1tsp sugar
  • juice 1 lemon
  • 2tbsp fresh coriander
  • pinch chilli flakes
  • 800g (1lb 12oz) large prawns
  • a little oil, for cooking


  • Grill the tomatoes all over until slightly blackened. Cool slightly then peel off the skins. Mash with the paprika, sugar, lemon, coriander and chilli. Season and set aside.

  • Peel the prawns, leaving the tails intact for easier eating. Heat the oil in a large frying pan. Toss in the prawns with a good pinch of sea salt for a few minutes until pink. Serve immediately with the dip on the side. The dip will keep for 3 days in the fridge.

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(38 ratings)
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