About this recipe:If you like your food spicy, then this stew is for you. Prawns are simmered with ten chillies and okra in a tomato sauce base. Serve with freshly cooked rice, if desired.
450g raw medium prawns, peeled and deveined
4 tablespoons lime juice
4 fresh Scotch bonnet chillies or to taste
6 mild chillies or to taste
1 medium onion, chopped
200g chopped okra
oil cooking spray
2 (400g) tins chopped tomatoes with juice
1 tablespoon tomato puree
115g sliced yellow squash
1/4 teaspoon dried thyme
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Method Prep:20min › Cook:25min › Ready in:45min
In a large resealable plastic bag, toss the prawns with the lime juice to coat. Set aside.
Remove the seeds from 2 of the Scotch bonnets and 4 of the mild chillies. In a food processor, chop all of the chillies, onion and okra.
Spray a large, deep frying pan with oil spray. Place the chilli mixture in the frying pan and cook and stir 5 minutes over medium heat. Mix in the chopped tomatoes and juice, tomato puree and squash. Bring to the boil. Reduce heat to low and simmer 10 minutes, until squash is tender. Season with thyme.
Mix the prawns into the frying pan. Bring the mixture to the boil and cook 5 minutes, until prawns are opaque.
If yellow squash is unavailable, use courgette instead.