Peel the ginger and grate it in a cylindrical grater fitted with the grid with large holes. Scald the tomatoes for 10 seconds, then cool them under running water, peel them and cut them in half; remove the seeds and chop the pulp. Peel the onions and chop finely
Put the onions in a 24 cm diameter non-stick pan. Add the oil and 2 tablespoons of water. Place the pan over medium heat and cook for 4 to 5 minutes, until there is no more liquid in the pan and the onions are golden brown. Add the ginger, mix for 1 minute, then add the tomato pulp. Add salt and pepper. Boil for 2 minutes over high heat, then add the prawns. mix for 30 seconds, the time to reheat the prawns, without recooking them as they will harden.
Pour the prawns into a deep dish, sprinkle with chopped basil and serve. Present with this dish the peppers cut in half:each guest will rub the prawns with them, more or less long, to spice them according to their taste, because this pepper is too strong to be eaten.
Serve with rice. You can choose all kinds of prawns, small or large:bouquets, royal bouquets, prawns and even langoustines.
