1 kg Prawns
1 tablespoon Garlic (crushed)(leave some aside)
1 teaspoon Fine jeeroo
Salt to taste
1 tin Tomato puree (thinned down a little)
2 teaspoon Olive Oil
Red chillies to taste
Mix crushed garlic, salt, pepper and jeeroo together and rub the inside of the prawn flesh with the above, set aside.
In a pot add olive oil and braise the rest of the garlic until light brown, then add tomato purée, butter, red chillies and lemon juice and let it boil until mixed thru.
Lay the prawns in an oven tray, drizzle with olive oil and blobs of butter, cook +- 15-20 minutes, pour the tomatoe purée over and grill for another 10 minutes or until the sauce thickens.
Serve with rice, chips, garlic rolls and salad