Summary

Ingredients

• 750 g prawns, with shell and head
• 1 large onion (s)
• 1 small chilli pepper (s)
• 3 large clove (s) garlic
• 1 tablespoon, heaped tomato paste
• 6 small tomato (s), (shrub)
• 50 ml olive oil
• 1 bunch parsley, smooth
• 3 tablespoon ouzo
• 1 pinch (s) salt
• 1 pinch (s) pepper, from the mill
• 1 tablespoon tarragon
• 1 tablespoon chervil
• 1 teaspoon mustard
• 3 tablespoon crème fraîche
• 3 tablespoon sour cream

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Instructions

1. Thaw the frozen prawns in lukewarm water until they have softened and you can no longer feel the ice. Drain on kitchen paper, dab off, season with salt and leave to rest.
2. In the meantime, chop the onion, chilli pepper and garlic and cut the tomatoes in half.
3. It is best to take a wok or another coated high pan and add the prawns. Switch to level 7-8 and steam the prawns in it. Steam because they give off water by themselves. Swinging the prawns every now and then. When they start steaming, let steam for another 2-3 minutes.
4. In the meantime you can prepare the dip. Mix the creme fraîche, the sour cream, mustard, chervil and tarragon in a small cereal bowl and season with salt and pepper.
5. Add the ouzo and the halved tomatoes to the prawns. Simmer until the tomatoes are soft. Then you can crush the tomatoes a little.
6. Now you pour the prawns together with the crushed tomatoes and the liquid into a bowl and heat the olive oil in the same pan. When the oil is hot enough, add the chopped onion, chilli pepper, and garlic. Let the onion brown lightly and then add the tomato paste and stir well. Now fish the prawns out of the bowl and add them to the pan for about 10-15 minutes and fry them well. Swing the pan over and over again. Salt and pepper again and add the parsley and the tomato and tomato liquid and toss until the juice is absorbed.