Prawn, Spinach & Bread Crumble

Name: Prawn, Spinach & Bread Crumble
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4
Ingredients: juice of 1 lemon; 3 handfuls of spinach leaves, finely chopped; 2 handfuls of coriander/cilantro leaves, finely chopped; 1 garlic bulb, cloves separated and finely chopped or crushed; 900 g/2 lb large raw prawns/shrimp, peeled and deveined; 1 small hot red chilli, finely chopped (optional); 6 tomatoes, finely chopped; 200 ml/7 fl oz/scant 1 cup Arak or Pernod; 100 g/3½ oz/7 tbsp salted butter; 2 tbsp olive oil; 2 tbsp sumac; 2 loaves of stale Arabic Bread, roughly crumbled; 1 large onion, finely chopped; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium
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.

Ingredients

Fish course
Pescatarian

Ingredients

Method