serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Herbs & Spices
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 8 large raw king prawns, deveined (head and tail-on)
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 1 tsp smoked paprika
- ½ lemon, juiced and finely zested
- 2 garlic cloves, finely chopped
- ¼ cup roughly chopped flat-leaf parsley leaves, plus extra to serve
- ¼ cup roughly chopped dill leaves, plus extra to serve
- 400 g can crushed tomatoes
- 1 tsp dried oregano
- ¼ loaf stale sourdough, cubed and oven-dried
- Paprika oil, to garnish (optional)
- ¼ cup basil leaves, to serve
Instructions
- In a medium bowl, combine the prawns, olive oil, paprika, lemon juice, half the garlic, parsley and dill and mix well to combine.
- Heat a chargrill pan over medium heat and once hot, grill the prawns for 2-3 minutes each side, or until just cooked.
- Heat a generous drizzle of olive oil to a small saucepan, then add the remaining garlic and cook, stirring, until just fragrant. Add the crushed tomatoes and dried oregano and bring to a light simmer for 2-3 minutes. Stir through the sourdough cubes and cook, stirring, until the bread is soaked through.
- Use a whisk to mash the bread, until the mixture forms a thick sauce. Spoon the sauce over a serving plate and top with the grilled prawns. Drizzle with paprika oil (if using), olive oil, basil leaves and lemon zest and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Herbs & Spices
