Prawns with Split Tomato, Saffron and Currant Sauce

Prawns with Split Tomato, Saffron and Currant Sauce. Photo: David Griffen
Prawns with Split Tomato, Saffron and Currant Sauce. Photo: David Griffen

INGREDIENTS:

For the prawns and marinade

  • 36 large prawns, raw, shell on

  • 4 tablespoons extra virgin olive oil

  • Juice of 1/2 a lemon

  • 1 teaspoon dried oregano

  • 1 teaspoon dried chilli flakes

  • Sea salt and freshly ground black pepper

For the split tomato, saffron and currant sauce

  • 1 tablespoon extra virgin olive oil

  • 1 small onion finely chopped

  • 2 garlic cloves, finely chopped

  • 200g tin of good quality plum tomatoes

  • A pinch of saffron strands

  • A pinch of dried chilli flakes

  • 1 teaspoon sugar

  • 2 tablespoons red wine vinegar

For the dressing

  • 125ml extra virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1/2 teaspoon sea salt

METHOD:

  1. Start by preparing the prawns. Take the centre pieces of shell off, taking care to leave the head and tail intact. Put the prawns into a shallow dish and whisk the olive oil, lemon juice, oregano, dried chilli salt and some black pepper. Dress over the prawns. Marinate for 2-3 hours.

  2. Meanwhile, make the tomato, saffron and currant sauce. Heat oil in a medium sized pan. Add onions and garlic, gently fry until soft. Then add the tomatoes, saffron, dried chilli and some salt and pepper and simmer for 15-20 minutes. Stir now and then. Meanwhile put the sugar and the vinegar into a small pan and boil until reduced to one teaspoon. Stir into tomato sauce and adjust seasoning to taste. Blend the sauce briefly until smooth then pass through a sieve into a clean pan. Add currants and leave to simmer gently until it’s thick enough to coat the back of a spoon. Set aside.

  3. Preheat your barbecue to high. Reheat the tomato sauce, put the ingredients for the dressing into a bowl with half a teaspoon of salt and black pepper, whisk together. Stir into tomato sauce and keep warm.

  4. Barbecue the prawns for 1and a half minutes on each side until cooked through.

  5. To serve, spoon some of the split tomato, saffron and currant sauce haphazardly over six warm plates. Arrange the barbecued prawns on top of the sauce and serve straight away.

Find out more about Bannisters Port Stephens here.

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