Adjust the consistency of the sauce before adding the prawns. If it is too thick, add some of the reserved juice from the tomatoes. If it is too runny, boil it rapidly for about 5 minutes to evaporate some of the liquid.
Always use wine vinegar for a delicate flavour. Malt vinegar is much too harsh in flavour for most dishes.
For a starter, serve in individual dishes, with out the rice accompaniment. For a main meal, surround with boiled rice.
175 g (6 oz) frozen prawns
400 g (14 oz) can tomatoes
1 tablespoon tomato puree
2 tablespoons brown sugar
2 tablespoons wine vinegar
1 tablespoon Worcestershire sauce
salt and freshly ground black pepper
1. Put the tomatoes in a saucepan with half the juice from the can, the tomato puree, sugar, vinegar, and Worcestershire sauce. Reserve the remaining tomato juice for future use in a casserole.
2. Bring to the boil, stirring well to break up the tomatoes.
3. Reduce the heat a little and simmer, uncovered, for 10 minutes.
4. Meanwhile, cook the eggs in gently simmering water for 7-8 minutes until hard-boiled.
5. Stir the prawns into the tomato sauce and cook for a further 5 minutes. Season to taste with salt and pepper.
6. Peel and halve the eggs and place in a warmed serving dish. Spoon the tomato and prawn mixture over them. Serve at once.
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