Braised school prawns with herbs

Ingredients

• 600g cooked school prawns
• 100ml extra virgin olive oil
• 1 onion, peeled and finely sliced
• 500ml dry white wine
• 4 eschalots, peeled and finely sliced
• 1 clove garlic, peeled and minced
• 500g frozen baby peas, blanched in boiling water for 3 minutes
• 1/2 cup mixed herbs parsley, thyme, tarragon and dill, chopped finely
• Salt and pepper

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