CookEat Recipe
Pan-Charred Prawns and Spinach with Capers
Pan-cooked prawns and wilted spinach are combined with cannellini beans and red onion softened with reduced sherry. Serve over yogurt with capers and baked filo crisps.
Method
Steps
Step 1
Heat the oven to 180°C. Brush thawed filo with 30 ml olive oil, stack in three layers and cut into rectangles. Bake on lined trays for 8–12 minutes until golden and crisp throughout; follow a longer packet cooking time if specified.
Step 2
Peel and thinly slice the red onion. Cook with 15 ml oil over medium heat for 8–10 minutes until soft. Add the sherry and simmer for 5–8 minutes until nearly evaporated. Use canned cannellini beans weighed drained and rinsed; add to warm for 2 minutes.
Step 3
Use raw peeled, deveined prawns. Heat the remaining 15 ml oil in a separate pan over medium-high heat and cook the prawns for about 3–5 minutes, turning, until a clean thermometer reads 74°C in the thickest part. Wash and chop the spinach and add for 1–2 minutes to wilt.
Step 4
Fold the prawns and spinach with the onion and beans. Spread yogurt on eight plates, spoon the warm mixture above it and scatter with drained chopped capers. Arrange the baked filo crisps over and beside the mixture and serve immediately.
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