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
- 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.
- Stir occasionally, until thickened (7-8 minutes) and then add in butter, salt and pepper.
- 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).
- Transfer to a serving plate and serve with avocado, spinach and remaining sauce.
