|1 1/2 teaspoons Olive Oil|
|4 clove(s) Garlic, crushed|
|2 individual Chilli, Green or Red, de-seeded, finely chopped|
|3 medium Tomato, de-seeded, finely chopped|
|24 individual (raw) King Prawns, Raw, without shell, tails intact|
|1/2 cube(s) Vegetable Stock Cube, dissolved in 100ml hot water|
|15 g Parsley, fresh, roughly chopped|
|21 g Basil, fresh, roughly chopped (plus a few extra leaves to garnish)|
|6 portion(s) (medium) Ricotta Cheese|
- Heat oil in a large non-stick frying pan over medium-high heat. Add garlic and chillies and cook, stirring for 1 minute, or until garlic is golden.
- Add prawns and cook for 1 minute each side, or until golden. Remove garlic, chilli and prawns from pan and set aside. Place pan back over medium-high heat and add tomatoes, stock and herbs. Season to taste with salt and pepper. Cook, stirring for 5 minutes or until sauce has reduced. Add prawns back to pan and toss well to coat. Dot with ricotta and place under preheated grill for 2-3 minutes, or until golden and bubbling.
- Serve prawns scattered with extra basil leaves and cracked black pepper.