Prawn, Spinach & Bread Crumble

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This dish resembles a Greek prawn saganaki or a prawn vindaloo, but it’s really my take on a similar dish my father prepares. I’ve turned it into another crumble (like the Aubergine, Veal & Yogurt Crumble), by tossing in some crisped Arabic breadcrumbs to soak up the all-important juices. I’ve also added a lacing of Arak to give it a more intoxicating flavour.