serves
4
prep
30 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
Raki prawns
- 60 ml (¼ cup) olive oil
- ½ white onion, finely chopped
- ½ red onion, finely chopped
- 3 garlic cloves, finely chopped
- ¼ fennel bulb, finely chopped
- 100 ml raki (see Note)
- 1 tbsp vegetable stock or water
- 4 roma tomatoes, roughly chopped
- 400 g can diced tomatoes
- ½ cup oregano leaves, torn
- ½ cup flat-leaf parsley leaves, chopped, plus extra to serve
- 1 tsp paprika
- 200 g Danish feta, crumbled
- 1 tbsp thickened cream
- 750 g raw (green) small king prawns, peeled, tails left on
- 1 lemon, juiced
- lemon cheeks, to serve
Flatbread
- 375 g (2½ cups) self-raising flour
- 250 ml (1 cup) Greek yoghurt
- 60 ml (¼) cup olive oil, plus extra for cooking
- 2 sprigs rosemary, leaves picked
- 1 tsp salt
Instructions
For the flatbread, mix the flour, yoghurt, oil, rosemary and salt in bowl. Knead for 3-5 minutes on a lightly floured workbench until the dough comes together and is soft. Divide into 5 balls and use a rolling pin to roll each to 2 mm thick.
Heat a frying pan with a little oil, add the flatbread, in batches, and cook for 3 minutes each side until crisp. Keep warm.
For the raki prawns, heat olive oil in a large saucepan over medium heat. Add the onion, garlic and fennel and cook for 5 minutes or until softened.
Add the raki, then very carefully ignite and flambé until the raki has evaporated and the flames burn down.
Add the stock, both types of tomatoes, oregano, parsley, paprika, feta, cream and prawns, season with salt and pepper and simmer for 10 minutes. Season with the lemon juice to taste. Garnish with parsley leaves and serve with the flatbread.
Cook’s notes
• Raki is an unsweetened alcohol popular in Greece and is often served as an aperitif. You will find it at good liquor supply stores.
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This recipe has been edited by SBS Food and may differ slightly from the series.
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.
