Prawn Saganaki Ouzo Tomato Sauce

Ingredients

• 3 tbsp extra virgin olive oil
• ½ brown onion, diced
• 2 cloves garlic, chopped
• 1 clove star anise
• 30mL Ouzo
• 4 ripe tomatoes, roughly diced
• 1 tbsp fresh tarragon, chopped
• 100mL thickened cream
• 8 prawns, shelled and deveined
• 100g crumbled Dodoni feta
• Picked tarragon leaves, for garnish

Method

Step 1
In a 28cm Tan-ium Saute Pan, sweat off onions, garlic, and star anise in half of the extra virgin olive oil until soft.

Step 2
Deglaze pan with ouzo, then add the tomatoes and tarragon.

Step 3
Cover pan with lid and simmer for 10 minutes. Remove the lid, add cream and bring to a boil.

Step 4
Remove from the heat, blend with a stick blender until smooth, and season to taste.

Assembly

Step 1
Preheat oven to 220°C fan forced.

Step 2
Heat a 24cm Tan-ium Fry Pan over a medium to high heat. Add the remaining extra virgin olive oil and cook the prawns for 1 minute.

Step 3
Remove from the heat and turn the prawns over.

Step 4
Spoon sauce over the prawns, sprinkle with crumbled feta and bake for 8 minutes, or until feta starts to turn a golden brown.

Step 5
Serve with some freshly torn tarragon over the top.