·         5 king prawns

·         1 big onion finely chopped

·         1 jar Sunny Rougaille Chilli

·         Vegetable oil

·         3 garlic clove crushed

·         1 teaspoon crushed ginger

·         Thyme

·         Chopped parsley

·         1 tap lemon juice

·         Salt & pepper to taste

·         Tomato paste


  1. Remove the veins of the prawns and wash.
  1. Fry chopped onions in a small quantity of oil. Add garlic, ginger and tomato paste. Stir and allow to simmer for 30 seconds.
  1. Add Sunny Rougaille chilli and thyme. Mix well together and allow to simmer until the sauce is well blended.
  1. Add chicken stock and allow to simmer. Allow the sauce to thicken to your preference. Add lemon juice. Mix well together. Season with salt & pepper.
  1. Add chopped parsley and the prawns. Simmer and allow the prawns to cook for 5 minutes.
  1. Serve with salad and crispy bread. Bon appétit.
Crevettes sauce rouge with Sunny Rougaille