I just love prawns because, aside from it being full of flavour by itself, it just goes well with anything that you add to it. This dish was inspired by a steamed prawn dish that my mother-in-law always cooks.
Spring onions, chillies and garlic are the aromatics that work so well together and this time, I thought of giving it a Mediterranean twist by adding sherry and sun dried tomatoes.
I baked the dish to enhance and concentrate the flavours even further. The eggs enrich the dish and the juices of the prawns forms a sauce which is so nice for dipping bread in or eating with rice or potatoes. This quick and easy dish is so surprisingly delicious.
1 kg. of raw shell-on prawns
2 tbsps. olive oil
6 cloves of garlic, sliced
1/2 each of red and green finger chillies. sliced diagonally
2 stalks of spring onions, sliced diagonally
1/4 c. of sliced sundried tomatoes in oil
1/4 c. sherry
3 tbsps. light soy sauce
1/4 tsp. ground black pepper
1 tbsp. brown sugar
2 eggs, beaten
Preheat the oven to 400 degrees F/200 degrees C. Trim the sharp ends and antennae of the prawn heads. Split the back of the prawns with scissors and devein.
In a pan, saute the garlic in the olive oil until it begins to color. Transfer to a mixing bowl and add the rest of the ingredients except the eggs. Mix thoroughly, then transfer to a baking dish.
Drizzle the beaten eggs over the prawns. Do not stir.
Bake in the oven for 20-25 minutes.
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