Provencal Prawns

1 tb Olive oil
1 Clove garlic; crushed
1 bn Salad onions; finely chopped (reserving some for garnish)
1 tb Freshly chopped thyme
1 tb Sun dried tomato puree
1 400 gram can chopped plum tomatoes
3 tb Noilly Prat or dry white wine
1 400 gram pac small prawns; defrosted


Heat the oil in a large frying pan or wok and stir in the garlic and onions. Stir-fry for 2-3 minutes, then add the herbs, puree, tomatoes and Noilly Prat. Simmer stirring ocassionally for 5-8 minutes.

Stir the prawns into the tomato sauce and cook for a further 2-3 minutes