Spaghetti with Tiger Prawns Chillie, Garlic and Ginger

This is our favourite quick supper dish that I often make at the weekend. It's a bit of a mixture of East meets West which as I've already explained is a bit like us.
It's very easy to make. Just cook finely chopped red onion until caramelised. Add crushed garlic, grated ginger and chillies. We like it hot and so I add about four hot birds eye or a scotch bonnet chilly. Continue cooking for a little while ensuring that the garlic doesn't burn before adding finely chopped tomatoes, mushrooms and sweet pepper. Only a small amount of each as these are just to add extra flavour. Season with sea salt and freshly ground black pepper. I cook this out for a little while until the vegetables aren't recognizable, adding freshly squeezed lemon juice to avoid the sauce drying out,At this point put some spaghetti into plenty of seasoned water with a drop of olive oil. Whilst the pasta is bubbling away add fresh prawns to the sauce cooking them until they have turned from seal grey to a beautiful flamingo pink. Well I'm sure that the colour is beautiful to a flamingo! As soon as the prawns are ready turn the heat off under the sauce. Drain the cooked pasta reserving a little of the cooking fluid to add if necessary.Serve on large dishes and then top with lots lots of fresh coriander and a squeeze of lemon juice. It could be served with rice, couscous or any other grain or type of noodles. If going down the oriental route and using noodles I would substitute the seasoning with soy sauce. I think it would also work well with the addition of a few anchovies melted into the sauce and capers if like me you prefer a Mediterranean vibe......yum.....