Butterfly king prawns with easy tomato stew

Butterfly king prawns with easy tomato stew


  1. Heat the oil, then add the onion, cook for 2-3 minutes.
  2. Add the tomatoes, garlic granules, stock cube, sugar, vinegar and salt and pepper.
  3. Cook for 15-20 minutes or until thick and really tasty. Finally add the parsley.
  4. To cook the prawns, remove from the freezer and open.
  5. Drop the frozen prawns into the finished sauce and simmer for 10-15 minutes, or until lightly cooked.
  6. Serve the hot stew evenly into 4 bowls or plates.
  7. Top with the cooked prawns and a little extra olive oil.

Recipe from Aldi

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


These are great threaded onto skewers and griddled or fried. This can also feed a family of four for less than £1 a head


200g Specially Selected Raw Jumbo King Prawns - ?2.29, 200g (51339)
2 tbsp extra virgin olive oil
1 small finely chopped onion
Garlic granules
10g vegetable stock cube
2 x 400g Everyday Essentials chopped tomatoes in juice
1 tbsp granulated sugar
2 tbsp malt vinegar
2-3 tbsp chopped parsley


Time: 10 minutes
Serves: 4
Nutrition: n/a