We took our inspiration for this dish from George Calombaris’ recipe for Sardine ‘Saganaki’ with Bruised Tomatoes (p. 257, “Your Place or Mine?” by Gary Mehigan & George Calombaris).
(Saganaki is a type of small frying pan).
Our adaptation of George’s dish using prawns and our new Star Anise-infused cold smoked tomatoes was a perfect match for this Mediterranean classic which also sits perfectly within the eclectic ‘Aussie’ cuisine, and could just as easily be prepared on the barbie as in the kitchen!
For the prawns:
500g prawns, shelled and deveined
200ml of Extra Virgin Olive Oil (see note below)
150ml tub Bee Lane star anise smoked tomatoes, roughly chopped (including the oil)
4 shallots, thinly sliced
1 clove garlic, thinly sliced
2 Tb sherry vinegar
sea salt, to taste
100g Greek feta, crumbled
few sprigs of Italian flat leaf parsley, roughly chopped
mesclun salad leaves
- Preheat oven to 100°C
- Place 80ml of the extra virgin olive oil into a heavy-based frying pan over high heat.
- Add the prawns in batches (don’t overcrowd the pan) and cook for a couple of minutes each side.
- Remove cooked prawns from pan and keep warm in the oven while cooking the next batch.
- Once the prawns are all cooked, lower the heat of the pan to medium and add the remaining olive oil, sherry vinegar, shallots and garlic and cook for one minute.
- Remove pan from heat and stir through the roughly chopped star anise smoked tomatoes.
- Season with sea salt to taste.
- Transfer cooked prawns to a serving dish, spoon over the warm tomato mixture, then scatter with crumbled feta and roughly chopped parsley.
- Serve at once with crusty baguette and salad leaves
- To retain their delicious smoky flavour, our cold smoked tomatoes only need to be warmed through.
- The oil in this dish marries all the flavours together and any extra is delicious mopped up with crusty bread. However, if you prefer, you can substitute 150ml of white wine after the cooking of the prawns for a different but equally delicious result. Add oil to the pan if necessary, cook shallots and garlic for one minute, add wine and vinegar and simmer until sauce is reduced a little and then add tomatoes.