Remove the heads and the shell of the prawns if needed.
Zest and juice the lemon. Peel and finely chop the garlic. Pick and roughly chop the parsley and coriander. Mix in a bowl with the dry spices, garlic, lemon zest and cover with olive oil. Add the prawns to the bowl and then leave to marinate for 10 minutes.
Peel and de-seed the red pepper and the tomatoes. Cut into small cubes and place in a bowl with the sugar, a little salt and a little olive oil.
Heat a splash of olive oil in a frying pan. Season the prawn marinade with salt and fry the prawns until golden brown on both sides. Remove from the pan and set aside.
Next pour the herb and spice mixture and the tomatoes and peppers into the same frying pan and warm through. Add a squeeze of lemon juice and coat the prawns with this mixture.
Serve with a salad of rocket dressed with olive oil and lemon juice.
«This recipe also works well with cubes of tuna or lamb shoulder instead of prawns. »