Ingredients 250 g fresh okra, halved lengthwise 75 ml olive oil, divided 250 g Grape tomatoes (whole) 250 g peeled, large raw prawns, deveined 1/2 teaspoon chili pepper 1 garlic clove, finely chopped/minced 5 g kosher salt 1⁄2 Lime fresh lime juice freshly ground black pepper 30 g chopped fresh flat-leaf parsley
How to Make It Sauté okra in 25 ml hot olive oil, over medium-high heat in your chosen frying pan/sauté pan until lightly browned.
Place okra in a large bowl. Add Grape tomatoes and the rest of the oil into your sauté pan, sauté for about 3 minutes or until skins begin to burst. Transfer tomatoes into the same bowl with okra then add prawns and remainder of oil to pan; sprinkle prawns with red pepper.
Sauté until they turn pink. Add your garlic; sauté for a further 30 seconds. Stir in okra mixture, and sauté for another 1 or so minutes, squeeze fresh lime, then add, kosher salt, ground black pepper and parsley.