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Whole prawn alla busara and caraway flat breads

Yields1 ServingPrep Time35 minsCook Time25 minsTotal Time1 hr

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

Whole prawn alla busara and caraway flat breads

 16 large Australian prawns
 Salt and pepper
 3 tbsp extra virgin olive oil
 1 brown onion, finely chopped
 2 whole dried chilli‚Äôs
 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
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.