1 tblsp olive oil
1 brown onion, coarsely chopped
1 tblsp sugar
1 jar byron bay chilli co.
salsa picante
1/4 cup white wine, or water
500 g green king prawns shelled and de veined
freshly ground black pepper, to taste
crusty bread, to serve.
heat olive oil in a large saucepan over medium heat and cook onion for 5 minutes
or until softened.
add salsa and sugar.
simmer 10 minutes.
add prawns to the sauce and simmer gently 5 - 10 minutes or until prawns turn
a light orange colour and are just cooked.
season to taste with pepper and serve with bread to soak up the juices.
serves 2 as an entree.
