Ingredients

• 12 king prawns, raw
• 450 ml water
• 1 onion, finely chopped
• 1 (400 g) tomatoes, chopped
• 1 tablespoon vegetable oil
• 3 garlic cloves, crushed
• 1 teaspoon ginger, finely grated
• 2 tablespoons tomato paste
• 1 sprig thyme
• 1 tablespoon parsley, chopped
• 1 egg, hard-boiled, sliced
• salt
• pepper

Instructions

1. Shell prawns, reserving the tail pieces and shells and remove the central vein from each prawn. Set aside.

2. Place the shells in a food processor or blender and process to form a fine paste.

3. Place the shell paste in a medium saucepan together with the water, bring to the boil and continue to boil until reduced by half.

4. Transfer the shell sauce back to the food processor and blend until smooth then pass through a very fine sieve. Set aside.

5. Heat the oil in a medium saucepan, add the onion and sauté until soft and transparent.

6. Add the garlic, ginger and tomato paste, mix well and simmer for 1-2 minutes.

7. Add the reserved shell sauce, chopped tomatoes, thyme, parsley, salt and pepper. Mix well and simmer over a low heat for 10 minutes, stirring from time to time.

8. Add the prawns and continue to simmer for a further 5 minutes.

9. To serve - transfer to a warmed serving dish and decorate with the sliced boiled eggs. Serve immediately.