Ottolenghi: The Cookbook
Buttered Prawns with Tomato, Olives and Arak
Page 150
(1 review)
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Recipe Reviews
I made this as a main for two, rather than as starter for four. Easy to make, a bit of prep and very fast cooking. Would be easy to make for company, having everything ready, then cooking to serve at the last minute.
Used pastis instead of Arak, and regular vine tomatoes (which have been good of late), since no plum toms are in the shop yet.
Uses lots of butter. Next time I might use olive oil to cook and butter to finish, or only olive oil to cook, omitting the last bit of fat.
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