NOMU Extra Virgin Olive Oil
1 red onion, thinly sliced
NOMU Sea Salt
4 cloves garlic, finely slivered
1 large red chilli, sliced
1 tsp NOMU Spanish Rub
12 large prawns, deveined
Lemon juice or sherry vinegar
Fresh bread, to serve
Roughly chopped Italian parsley, to serve (optional)
Heat a few glugs of Olive Oil in a heavy-based pan. Fry the onion with a pinch of Sea Salt over medium-high heat until softened and lightly caramelised. Add the garlic, chilli and NOMU Spanish Rub and fry for another minute.
Add the prawns and fry until pink all over, lightly browned on the outside and just cooked through. Deglaze the pan with a splash of fresh lemon juice or sherry vinegar and season to taste.
Sprinkle with parsely and serve immediately with freshly baked bread.
Tip: This recipe serves 3 as a starter or 1 as a main course. For a more substantial meal, add sliced chorizo and fry with the onion. Just before serving, toss through baby spinach leaves to just wilt.
NOMU Extra Virgin Olive Oil
1 red onion, thinly sliced
NOMU Sea Salt
4 cloves garlic, finely slivered
1 large red chilli, sliced
1 tsp NOMU Spanish Rub
12 large prawns, deveined
Lemon juice or sherry vinegar
Fresh bread, to serve
Roughly chopped Italian parsley, to serve (optional)
Heat a few glugs of Olive Oil in a heavy-based pan. Fry the onion with a pinch of Sea Salt over medium-high heat until softened and lightly caramelised. Add the garlic, chilli and NOMU Spanish Rub and fry for another minute.
Add the prawns and fry until pink all over, lightly browned on the outside and just cooked through. Deglaze the pan with a splash of fresh lemon juice or sherry vinegar and season to taste.
Sprinkle with parsely and serve immediately with freshly baked bread.
Tip: This recipe serves 3 as a starter or 1 as a main course. For a more substantial meal, add sliced chorizo and fry with the onion. Just before serving, toss through baby spinach leaves to just wilt.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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