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1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, sliced
1 birdseye chilli, finely chopped
400g can diced tomatoes
20 green prawns, peeled, deveined, tails intact
100g fetta, cubed
2 tablespoons chopped parsley
2 tablespoons chopped coriander
crusty bread, to serve

1. Heat oil in a large frying pan on medium. Cook onion for 3 minutes, stirring, until soft. Add garlic and chilli and cook for 1 minute, until fragrant. Add tomato and 1 cup water and bring to boil. Season well, cover, reduce heat to low and simmer for 10 minutes.

2. Add prawns and simmer for 5 minutes, covered, until prawns are opaque. Remove from heat and stir through fetta and herbs. Stand covered for 5 minutes.

3. Serve in bowls with crusty bread.