Prep
10 mins
Cooking
20 mins
Serves 6
Classic Crispy
Serves: 6
3 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, peeled and finely sliced
1 tbsp tomato puree
Pinch chilli flakes
1 tsp sweet smoked paprika
Pinch saffron
1 handful parsley, leaves and stalks finely chopped
3 tomatoes, roughly chopped
18 king prawns (about 700g)
175ml white wine
2 tbsp dried white breadcrumbs
Crusty bread, to serve
For the salad
175g Florette Classic Crispy
1 lemon, zest and juice
Handful parsley, roughly chopped
1 tbsp extra virgin olive oil
1. Put 2 tbsp oil into a saucepan over a medium heat, add in the onions and fry for 8 mins until starting to soften. Add in the garlic, tomato puree, chilli flakes, paprika, saffron, parsley stalks and tomatoes and fry for 30 seconds until fragrant.
2. Add in the white wine and 50ml water. Put a lid on and simmer for 10 mins. Add in the breadcrumbs and stir until it’s thickened slightly.
3. Meanwhile, put 1 tbsp oil into a large frying pan over a high heat. Once hot, add in the prawns and fry for 3 minutes, turning occasionally, you may have to do this in batches. Add the prawns into the sauce, toss so they’re coated and cook for 2 minutes, adding a splash of water to loosen if needed. Finish by stirring in a handful of parsley and a squeeze of lemon.
4. For the salad, toss the Florette leaves with the lemon, parsley and oil and serve on the side of the prawns with crusty bread to dunk.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!