IngredientsFor 4 servings:400 g cooked unpeeled prawns300 g of crushed tomatoes1 onion1 clove of garlica small piece of ginger (about 0.5 cm)cumin powder (a little, to taste)fresh thyme2 tablespoons breadcrumbs1 tablespoon grated Parmesanextra virgin olive oilsalt to tasteEquipment needed: non-stick frying pan or casserole dish, paella pan, knife, cutting board, spoon and grater.Difficulty level: lowTotal time: 40 minutesAbout the ingredientsTo prepare this dish, it is important to have fresh ingredients (good quality prawns and tomatoes) and a good extra virgin olive oil, as they will make the difference in the final result. It is always best to use fresh local prawns: those from Palamós, known for their firm texture and strong but exquisite flavour, are particularly good and provide a superior quality to the dish.As for the sauce, you can prepare it with fresh tomatoes from here. Catalonia offers a wide variety of this prized vegetable, which you can use to create an intense and aromatic sauce. However, you can always find more practical alternatives, such as frozen prawns and canned crushed tomatoes, two quick and reliable options.Steps to followChop the onion and garlic, and grate the ginger. Cook them for two minutes in a frying pan with a tablespoon of oil. Add a pinch of cumin, stir in the tomato, a couple of thyme sprigs and two tablespoons of water. Add salt, and with the pan covered, cook over a low heat for 15 minutes.Peel the prawns, remove the heads and sauté them over a high heat in another pan with a drizzle of oil.Put them in individual ovenproof bowls and dish out the tomato sauce, without the thyme. Mix the breadcrumbs with the grated cheese and sprinkle over the top. Drizzle with a little oil and bake for two minutes with the grill on. Serve immediately.Presentation of the dish and recommended garnishesServe the prawns piping hot, with a gratin layer of cheese, and serve with toast or fresh bread: the sauce is ideal for dipping. A sprig of fresh thyme or a few parsley leaves add an aromatic and eye-catching touch. It also goes very well with a light green salad or steamed potatoes.Other related recipes that you can make:"Empedrat"