An easy and tasty dish to make, Piquant Prawns should be served in a ring of fried or plain boiled rice. Lager or chilled dry cider makes an excellent accompaniment.3 tablespoons vegetable oil medium-sized onion, finely chopped garlic cloves, crushed
14 oz. canned peeled tomatoes
2 tablespoons tomato puree
2 tablespoons wine vinegar
½ teaspoon dried basil J, teaspoon cayenne pepper
1 teaspoon prepared mustard
1 teaspoon salt
1 teaspoon sugar
1 lb. frozen prawns or shrimps, thawed and drained
1 tablespoons stuffed olives, sliced
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and fry them, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Stir in the tomatoes with the can juice, tomato puree, vinegar, basil, cayenne, mustard, salt and sugar and bring the mixture to the boil. Cover the pan, reduce the heat to low and simmer the sauce for 25 minutes.
Add the prawns or shrimps, and stir them into the sauce. Increase the heat to moderate and bring the mixture to the boil again. Cover the pan, reduce the heat to low and simmer for a further 10 minutes. Taste the sauce and add more salt, pepper or sugar if necessary.
Remove the pan from the heat. Spoon the mixture into a heated serving dish. Scatter over the olives and serve.