ROASTED SAGANAKI PRAWNS

INGREDIENTS

5 black tiger prawns 11-15 2g fennel seeds 10g tomatoes, chopped 10g onions, chopped 20ml chardonnay 3g parsley 10g feta cheese 4ml white wine vinegar

Saganaki sauce

3kg datterino tomatoes 1kg red onions 100g garlic 500g tomato paste 2l lobster bisque 200g sugar 200g paprika powder 100g salt 50g pepper by ROBERTO RISPOLI

Method

Heat the pan on high level, place the prawn in the pan seared from both side golden brown colour add fennel seed chopped tomato, onion and green capsicum. Deglaze with the chardonnay. Once deglaze pour the saganaki sauce in pan, make sure sauce is coating to the prawns, finish with parsley and white wine vinegar and feta crumble. Arrange the prawns in plate then spared the sauce on top of the prawns.

Saganaki sauce

Cut tomatoes into halves and arrange on a tray, put the tray in a pre-heated oven at 140C for 45 minutes. Sautéed the tomatoes, add garlic, a little bit tomato paste and cook on low heat. Add the roasted datterino tomatoes and cook until tomatoes become a sauce. Add the lobster bisque into the pot keep it on low flame for an hour, season with salt and pepper.