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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Prawns braised with olives, capers and onion


"I based this dish on a meal I had down at the docks in Piraeus," says Calombaris. "The guy who cooked this only used whatever came in on the boats that day, and this day it was prawns. If you don't have fresh prawns, good-quality frozen ones will do. You can also use lobster or marron, or even snapper instead."

You'll need

100 ml extra-virgin olive oil 1 Spanish onion, finely diced 1 garlic clove, finely chopped 100 gm large green olives, sliced off the stone 40 gm baby capers in vinegar 8 large uncooked king prawns, peeled, cleaned, tails intact ½ cup coarsely torn flat-leaf parsley

Method

  • 01
  • Heat oil in a frying pan over low heat, add onion and garlic, and stir occasionally until very tender (8-10 minutes). Add olives, capers and prawns and stir occasionally until prawns are pink and just cooked through (5-7 minutes). Stir in parsley, season to taste and serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2012 Hatzidakis Santorini Assyrtiko, Santorini.

Featured in

Aug 2013

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