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Prawns alla busara

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Prawns alla busara

Photo credit: Jean-Baptiste Strub

Ingredients

Serves 4


100ml olive oil
3 garlic cloves, finely chopped
3 shallots, finely chopped
1tbsp tomato purée
2 ripe tomatoes
Pinch chilli flakes
Pinch saffron strands
1tsp salt
290ml white wine
24 large raw prawns
2tbsp breadcrumbs
Zest of 1/2 lemon
2tbsp flat leaf parsley, chopped

Instructions

  1. Pour 70ml olive oil into a frying pan and set over a low heat.
  2. Add the garlic and the shallots and allow to sizzle gently. Be very careful not to let the oil get too hot and start to burn the garlic.
  3. Add in the tomato purée and stir thoroughly. Add the chopped tomatoes, chilli flakes and saffron.
  4. Gently cook for about 5 minutes, stirring constantly to prevent the ingredients from burning, add the wine and 100ml water.
  5. Bring to a simmer and gently cook for 15-20 minutes until reduced and a thick consistency has been achieved.
  6. Meanwhile, prepare the prawns. Hold the prawns by the tail and using your other hand, twist the head and pull it away from the tail. Next remove the shells by peeling away from the under belly and removing all sections of the shells.
  7. Make a small incision down the length of the tail to expose the intestinal tract. Carefully pull this away and discard.
  8. Add the remaining olive oil into a frying pan and when hot, fry the prawns on both sides, in batches.
  9. Remove from the heat.
  10. Add the prawns to the hot sauce with 1tbsp breadcrumbs, some of the lemon zest and some of the parsley.
  11. Cook for a further 1 minute and then spoon onto a bowl.
  12. Finish with some chopped parsley and lemon zest to finish.
  13. Serve with some crusty bread.
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