- 12 frozen raw prawns, peeled but with tails left on
- 1 tablespoon olive oil, plus extra for drizzling
- 1 garlic clove, finely chopped
- 1 anchovy fillet, roughly chopped
- large pinch of chilli flakes
- 1 x 400 g tin of tomatoes
- 1 tablespoon tomato paste (concentrated purée)
- juice of ½ lemon
- 75 g feta
- basil leaves, to garnish
- crusty bread, to serve
Preheat your grill to medium.
To speed-defrost your prawns, separate them out, zip them into a snap-lock bag and immerse the bag in a sink full of lukewarm water.
While that’s happening, place a small, ovenproof frying pan over low–medium heat and add the oil. Sauté the garlic, anchovy and chilli flakes until the anchovy disintegrates. Add the tomatoes, squishing them with your wooden spoon. Add the tomato paste and lemon juice and cook down until the sauce has lost its wateriness. Season with pepper.
Okay – now it’s time for the big finish. Poke your defrosted prawns into the sauce so they’re mostly submerged. Crumble the feta over the top and drizzle with a little extra olive oil. Place under the grill and cook until everything’s bubbling, the feta has browned and the prawns have gone pink in their tomato bath. This should take about 10 minutes.
Garnish with basil leaves and serve with crusty bread.
Make It Gluten-free
Serve with gluten-free bread – or with none.
More About Annabel
Annabel Crabb is one of Australia’s most beloved journalists. She is the ABC’s chief online political writer, writes a weekly opinion column for Fairfax, is the author of the bestselling book The Wife Drought and is a sought-after speaker and presenter. As host of the ABC’s enormously popular series Kitchen Cabinet, Annabel has broken bread with Australia’s most influential political leaders and shared her magnificent desserts in kitchens around the country. As well as being a writer and entertainer, Annabel is a celebrated baker and mother of three. She lives in Sydney.
Try more recipes in Annabel Crabb and Wendy Sharpe’s Special Guest book!