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Ingredients:

  • 30 raw prawns (peeled)
  • 400g canned tomatoes, peeled
  • 75g brown sugar (1/3 cup)
  • 60ml cider vinegar (¼ cup)
  • 2 tbsp Worcestershire Sauce
  • 2 tsp Roogenic River Mint
  • 2 tsp Roogenic Native Basil
  • 100g baby spinach leaves
  • 1 avocado (cut into slices)
  • 80g butter, coarsely chopped
  • 2 tsp salt
  • 1 tsp pepper
  • For brushing: olive oil

 Method

  1. In a food processor, pulse your tomatoes until coarsely chopped. Transfer to a large saucepan over medium-high heat, add sugar, vinegar, Worcestershire Sauce, Roogenic Native Basil and Roogenic Rover Mint.
  2. Stir occasionally, until thickened (7-8 minutes) and then add in butter, salt and pepper.
  3. Heat a char-grill pan (or barbecue) over high heat. Brush prawns with a little olive oil and cook in batches, for 1-2 minutes, then turn and brush generously with tomato mixture. Char-grill until prawns are just cooked through (1-2 minutes).
  4. Transfer to a serving plate and serve with avocado, spinach and remaining sauce.

 

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