Australian Prawn Recipes

Australian Prawns

Whole prawn alla busara and caraway flat breads

Morrocan spices go perfectly with Australian Seafood. Aussie Prawns really shine with this traditional dish from the middle east.

Prep Time35 minsCook Time25 minsTotal Time1 hr

Ingredients

16 large Australian prawns

Salt and pepper

3 tbsp extra virgin olive oil

1 brown onion, finely chopped

2 whole dried chilli’s

2 garlic cloves, finely chopped

2 ½ tbsp tomato paste

½ cup dry white wine

3 truss tomatoes, chopped

1 cup chicken stock

Lemon wedges and parsley leaves to serve

Caraway Salt

2 tbsp salt flakes

1 tsp caraway seeds, toasted and lightly crushed

Flat Bread

1 cup thick Greek style yoghurt

250 g self raising flour

1 tsp salt

Olive oil for brushing

Whole prawn alla busara and caraway flat breads

Method

For the caraway salt:

Combine ingredients in a bowl and set aside.

To make the flatbread:

Combine the yoghurt, salt and flour in a bowl.

Turn dough out onto a clean surface and divide into 6 equal parts. On a well floured surface, roll out to until about 1cm thick.

Heat a non stick or cast iron frying pan over medium-low heat and lightly toast the flatbreads for 2 mins each side until golden and pillowing. Brush with olive oil and sprinkle with caraway salt. Keep warm.

To make the prawn alla busara:

Season the prawns with salt and pepper.

Heat a large, non stick or cast iron frying pan over high heat, add 2 tablespoons of oil and fry the prawns for a minute each side until turning pink then remove from heat and set aside.

Reduce heat to medium and cook onion and dried chillies for 6-8 minutes until translucent and soft.

Add garlic and stir through for 2-3 minutes until fragrant. Stir through tomato paste and cook out for 2-3 minutes until caramelised then pour in white wine and allow to simmer for 2-3 minutes. Add in chopped tomatoes and chicken stock, bring to a simmer and reduce heat to a low simmer for 15-20 minutes until thickened.

Return prawns to the pan, coating well in sauce for 2-3 minutes until heated through and cooked.

Check sauce for seasoning, sprinkle over parsley and drizzle remaining olive oil. Serve with lemon and warm flatbreads.

Serves 4.