Winter Spot Prawns

(Prep Time 10-15 Minutes ~ Cook Time 6 Minutes)
  • 1 lb Spot Prawns (peeled and deveined if dirty)
  • 1 Tablespoon of Olive Oil
  • 3 Tablespoons Dried Currants
  • 3 Tablespoons Pine Nuts
  • 1/4 Teaspoon Chili Flakes
  • 1 Cup of Spinach
  • 1 Tablespoon of Chopped Parsley
  • 1 Green Onion Thinly Sliced
  • 1 Tablespoon of Madeira or Dry Vermouth or Dry White Wine
  • 1 1/4 Cup Basic Tomato Sauce (see below for Basic Tomato Sauce Recipe)
  • You may substitute our homemade pancetta tomato sauce for any other processed or canned sauce (if you desire).


  1. In a large fry pan heat olive oil at medium heat for 30 seconds.  Add currants, pine nuts and chill flakes.  Cook until pine nuts are light brown.
  2. Add prawns, cook for 1 minute.  Add 1 Tablespoon of the alcohol component ~ cook until dry (1-2 minutes).
  3. Add spinach and tomato sauce and cook for another 3 minutes.
  4. Serve garnished with green onions.


Basic Pancetta Tomato Sauce
(Prep Time 10 minutes ~ Cook Time 45-60 Minutes)


Winter Spot Prawns

Winter Spot Prawns

  • 30 Grams Pancetta Finely Diced
  • 2 Tablespoons of Olive Oil
  • 1/2 Onion Finely Diced
  • 1/2 Carrot Finely Shredded
  • 1 Sprig of Thyme
  • 1 Clove of Garlic Thinly Sliced or Grated on a Microplaner
  • 1 – 28oz Can of Whole Peeled Tomatoes (blended or left whole)



  1. Place pancetta into a cold medium sized pot and turn on element to medium-high heat (3/4 or between 7 and 8).  As the pancetta cooks it will render its fat for you to drain off (into a bowl).  Continue to do this until pancetta is crispy.  If the temperature is too hot, reduce to medium heat. Remove pancetta from pan and place on paper towel.
  2. In the same pan, on medium heat, add 2 tablespoons of olive oil and heat for 30 seconds then add onion and cook until translucent.
  3. Add carrot, garlic and cook for another minute.  Don’t forget to stir.
  4. Add tomatoes and thyme and the “degreased” pancetta.  Cook for 45-60 mins on low heat.  Do not cover.