Prawns with peppers

Directions

1. Peel the prawns (shrimp) but leave the tails on.

2. Place the prawns in a non-stick pan and mix in the n’toutou.

3. Heat very gently and cook gently, stirring frequently, until the prawns turn pink.

4. Stir in the olive oil and add half the bell peppers along with the crumbled vegetable bouillon cube.

5. Increase the heat, cover the pan and cook, stirring frequently, for about 20 minutes, or until the bell peppers are soft.

6. Add the remaining bell peppers, cover the pan, take off the heat and set aside for 10 minutes.

7. Serve with white sweet potato fries

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