PRAWN CASSEROLE WITH OLIVES FROM SPAIN

INGREDIENTS

FOR THE TOMATO BROTH

  • 500 g Tomatoes
  • 20 g Coriander
  • 3 pc Garlic cloves
  • 5 g Hing (asafoetida)
  • 1 pc Bay leaf
  • Salt and pepper to taste

FOR THE DISH

  • 25 pcs (90 g) Green OLIVES FROM SPAIN
  • 100 ml Tomato broth
  • 90 g Prawns
  • 5 pcs Cherry tomatoes
  • 5 pcs sprig Roast garlic cloves
  • 5 pcs Roast baby onion
  • 1 sprig Rosemary
  • 5 leaves Basil
  • 30 g Feta
  • 1 pc Star anise
  • 1 pc Green chilli
  • 1 pc Red chilli
  • 10 g Ginger julienne
  • 10 ml Red wine vinegar
  • 30 ml Olive oil
  • Fresh parsley to garnish

Preparation time:

30 minutes

Level of difficulty:

Medium

Serves:

2 portions

PREPARATION

TOMATO BROTH

  1. Put all ingredients in a deep bottomed pan and cook till the mix starts to boil.
  2. Once it starts to boil, reduce the flame and simmer till the tomatoes leave their juice.
  3. Strain and use.

THE DISH

  1. Preheat the oven at 180ºC.
  2. Heat oil in a pan and add the prawns, rosemary and sauté.
  3. Add the vinegar and deglaze.
  4. Add the garlic, onions and cherry tomatoes, green chilli and ginger. Add the tomato broth and simmer on low heat.
  5. Pour the dish into the tawa and bake in the oven along with the feta and pimento stuffed olives until the prawns are cooked.
  6. In a pan, shallow fry the red chilli for few minutes.
  7. Serve the dish garnished with parsley, chilli oil and the fried red chilli.