500g fresh prawns
1 large tomato
2 tablespoons of soy sauce
1 fresh chili pepper (seeds removed)
1 tablespoon of thyme
2 tablespoons of olive oil
50g of butter
2 tablespoons of chili sauce
2 tablespoons of dill
Salt and pepper
Instructions
Marinate the prawns in the olive oil, soy sauce, salt, and pepper for up to one hour in the refrigerator.
Grill on a medium-high heat until the prawns are cooked through and opaque. Prawns curl as they cook, so if the head and tail are or are nearly touching odds, then they are cooked. The shells will also change to a vibrant pink color. The prawns must reach an internal temperature of 74°C.
On the side burner, saute garlic and thyme in olive oil, add diced tomatoes, chili sauce, butter, and a little bit of water for a smoother consistency.
Cook out the sauce whilst stirring until the butter fully incorporates and tomatoes have begun to break down.
To finish, add fresh dill to the sauce, season to taste, and serve over grilled prawns.
