Keep the head and shell on the prawn but devein and butterfly them. Rinse gently and set aside.
Heat the olive oil in a saucepan and gently sauté the onions, ginger and garlic until fragrant.
Add the tomatoes and wine, season with salt and pepper to taste, and simmer gently until the tomatoes break up.
Add the prawns and simmer until the prawns are completely pink. Stir in the coriander, lemon zest and peri-peri sauce.
Heat through and serve immediately with savoury nice, wedges of lemon and a mixed salad.