Wash the scampi in cold water and drip them dry in a sieve. Peel and finely dice the onion and garlic cloves. Put them into a 24 cm pan, put on the lid and heat up over the highest heat until the frying window.
Pour in the white wine and bring to the boil. Stir in the tomatoes and chilli flakes
Add the scampi and heat up over the highest heat until the vegetable window. Cook for a further 8 minutes on the switched-off cooker.
Season with salt and pepper. Tear the leaves off the parsley and chop them finely with the green coriander. Sprinkle them over the scampi to serve.
