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Butterfly King Prawns With Easy Tomato Stew

5.0/5 rating 1 vote
  • Makes: 4
  • Prep Time: 10 mins
  • Ready in: 30 mins
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Butterfly King Prawns With Easy Tomato Stew

This really is an easy way to cook freshwater prawns. Make the sauce, then drop in the frozen prawns and cook through. It's as simple as that.


  • 16 freshwater prawns
  • 2 tbsp of olive oil
  • 1 small onion, finely chopped
  • 1 clove of garlic, chopped
  • 1 x 10g vegetable stock cube
  • 2 x 400g cans of chopped tomatoes in juice
  • 1 tbsp of granulated sugar
  • 2 tbsp of vinegar
  • red wine is best but any will do
  • 2-3 tbsp of chopped parsley
  • salt and pepper

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  1. Heat the oil, then add the onion and garlic, cook for 2-3 minutes.
  2. Add the tomatoes, stock cube, sugar, vinegar and salt and pepper.
  3. Cook for 15-20 minutes or until thick and really tasty.
  4. Finally add the parsley.
  5. To cook the prawns, remove from the freezer and open.
  6. Drop the frozen prawns into the finished sauce and simmer for 10-15 minutes, or until lightly cooked.
  7. Serve the hot stew evenly into 4 bowls or plates.
  8. Top with the cooked prawns and a little extra olive oil.

Phil's Tips

These frozen prawns can be dropped into any simmering sauce and will cook in 15 minutes.

Cook until the shells turn pink, this ensures the prawn will be cooked.