Red-Wine Braised Prawns with Onion, Tomato and Pepper

Why people make this dish

This is Nourilo’s “lucky” New Year dish — large sea prawns braised in red wine, with the playful name “hee-haa big laugh” to wish everyone a happy, carefree year. Sea prawns are reasonably priced lately, and the roe in the prawn heads is the tastiest part, so the prawns are cooked shell-on. Pile it onto a big platter with onion, tomato and sweet pepper and the whole family will be happy.

Method

1. Devein the prawns, snip off the sharp tips of head and tail, and cut each into 3 segments. Peel and cut the onion into thick strips; peel and dice the tomatoes; cut the pepper into small pieces.
2. Heat oil, stir-fry the onion strips until softened, and set aside.
3. Add a little more oil; fry the minced ginger and shallot until fragrant, then add the prawn segments and sear.
4. Add the tomato, onion and sweet pepper and stir-fry until fragrant, pour in the red wine and seasoning, cook briefly, and plate.

Nourilo’s Tips

Cook the prawns shell-on — the roe in the heads carries much of the flavor. The red wine and warming prawns make this dish especially welcome on cold days, for people who feel the cold or have a sore back and weak knees.