Difficulty: 2/5
Blanch the prawns in a pan of boiling water for 2 minutes, then drain. Remove the heads and shells from the tails.
Boil the tomatoes briefly, peel them, cut in half, remove the seeds, and dice the pulp into small cubes.
Peel and finely chop the onions.
Peel the ginger and cut it into thin strips, then into fine sticks.
Heat the sunflower oil in a sauté pan. Sauté the onions for 3 minutes without browning. Add the ginger, turmeric, diced tomatoes, and peppers. Cook for 10 minutes over medium heat.
Remove from the heat and serve warm or at room temperature with the prepared prawns.
