Name: Prawns braised with olives, capers and onion
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 100 ml extra-virgin olive oil; 1 Spanish onion, finely diced; 1 garlic clove, finely chopped; 100 gm large green olives, sliced off the stone; 40 gm baby capers in vinegar; 8 large uncooked king prawns, peeled, cleaned, tails intact; ½ cup coarsely torn flat-leaf parsley

Prawns braised with olives, capers and onion

Australian Gourmet Traveller recipe for prawns braised with olives, capers and onion.

Serves 4

Prep

10M

Cook

15M

Total

25M

“I based this dish on a meal I had down at the docks in Piraeus,” says Calombaris. “The guy who cooked this only used whatever came in on the boats that day, and this day it was prawns. If you don’t have fresh prawns, good-quality frozen ones will do. You can also use lobster or marron, or even snapper instead.”

Ingredients

100 ml extra-virgin olive oil

1 Spanish onion, finely diced

1 garlic clove, finely chopped

100 gm large green olives, sliced off the stone

40 gm baby capers in vinegar

8 large uncooked king prawns, peeled, cleaned, tails intact

½ cup coarsely torn flat-leaf parsley

Method

Main

1.Heat oil in a frying pan over low heat, add onion and garlic, and stir occasionally until very tender (8-10 minutes). Add olives, capers and prawns and stir occasionally until prawns are pink and just cooked through (5-7 minutes). Stir in parsley, season to taste and serve hot.