Ouzo, Tomatoes, Chilli & Feta with Tempura Prawns
A genuine touch of Greece with our ouzo, tomatoes, chilli & feta topped with prawns. Labour light and spectacular, the ouzo / tomato sauce can be made to scale. Final touches ( garnish and more feta folded in) finish the sauce inside five minutes. Meanwhile cook the prawns as instructions. This dish best suits busy pubs, hotels, bistros and larger cafes.
- Pacific West tempura prawns
- 3 tbs olive oil
- 4 garlic cloves crushed
- 1 small onion finely chopped
- ½ tsp crushed dried chillies
- 600 gm can chopped tomatoes
- 3 tbs Ouzo
- 200 gm greek feta
- Small handful dill
- Fresh salt and pepper
For the tempura prawns
Deep fry 180C 2-3 minutes
For the ouzo, tomatoes, chilli & feta
Put the olive oil and garlic into a frying pan over medium-high heat. As the garlic sizzles around the edges, add the onion and crushed dried chillies and cook gently until soft but not browned. Add the tomatoes and 2 tbs Ouzo and simmer for 7-10 minutes until thickened slightly. Season well and keep hot.
Fry the Tempura fish or prawns according to instructions. Drain and rest on kitchen paper.
Stir half the feta cheese into the tomato sauce with the fennel herb.
To plate, spoon the tomato sauce onto a serving dish, place the tempura fish or prawns on top, drizzle a little of the sauce on top with a few more fennel sprigs to garnish.
These premium peeled, tail-on and straight prawns have been coated in a unique bubbly crispy Japanese style tempura coating. With a quality raw material and superb finished look, these delicious prawns are an upmarket product.VIEW PRODUCT