Prawns alla Busara or Prawn Buzara
Omg I had to try this dish, I saw it on the TV program ” Rick Stein from Venice to Istanbul ”
It’s a traditional Croatian prawn recipe just full of flavour, no need to peel the prawns as this gives so much taste, just slice down the back to remove the digestive tract.
This dish needs to be eaten with your hands, dipping bread into the sauce and not forgetting to suck on the heads!! A total mouthgasum!!!
Ingredients
100ml/3½fl oz olive oil, plus extra to serve
3 garlic cloves, finely chopped
3 shallots, finely chopped
1 tbsp tomato paste
2 large ripe tomatoes, peeled and chopped
pinch chilli flakes
pinch saffron strands
1 tsp salt
250ml/9fl oz white wine
24 large raw prawns, whole
2 tbsp breadcrumbs
small handful roughly chopped flatleaf parsley
crusty bread, to serve
freshly ground black pepper.
Preparation method
Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium-high heat. Add the garlic and shallots.
When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli flakes, saffron and ½ teaspoon of the salt. Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute.
Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes.
Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat.
With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin.
Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread.
For more info contact me 00 31 (0)642297107 or email simon.bingham@simons-sauces.com
simons-sauces 
Leave a Reply