for 4 people

Stew

1 tbsp	olive oil
2	garlic cloves, finely chopped
1	green chilli pepper, deseeded, cut into rings
500 g	vine-ripened tomatoes, roughly chopped
2	corn cobs
½ tbsp	paprika
¼ tsp	smoked paprika
¼ tsp	nutmeg
3 dl	chicken bouillon
a little	pepper

Prawns

400 g	shelled, raw prawns
½ tsp	salt
½ bunch	Thai basil, leaves torn off
1	organic lemon, use grated zest and 1 tbsp of juice

How it's done

Stew

Heat the oil in a pan. Add the garlic and chilli, sauté for approx. 2 mins. Add the tomato and corn kernels, cook for approx. 2 mins., season. Pour in the stock, bring to the boil. Reduce the heat, simmer over a low heat for approx. 10 mins.

Prawns

Salt the shrimp, add, mix, leave to stand for approx. 5 mins. Add the basil, lemon zest and juice, mix, plate up.

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