(Prep Time 10-15 Minutes ~ Cook Time 6 Minutes)
Ingredients:
- 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).
Method:
- 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.
- Add prawns, cook for 1 minute. Add 1 Tablespoon of the alcohol component ~ cook until dry (1-2 minutes).
- Add spinach and tomato sauce and cook for another 3 minutes.
- Serve garnished with green onions.
Basic Pancetta Tomato Sauce
(Prep Time 10 minutes ~ Cook Time 45-60 Minutes)
Ingredients:
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)
Method:
- 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.
- 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.
- Add carrot, garlic and cook for another minute. Don’t forget to stir.
- Add tomatoes and thyme and the “degreased” pancetta. Cook for 45-60 mins on low heat. Do not cover.