These flavours go together really well, and it's such a quick dish to make. 






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  • 20 g butter
  • 1 tsp olive oil
  • 2 French shallots, finely chopped
  • 8 large green prawns
  • 30 ml Pastis (or any other anise-flavoured spirit, such as ouzo)
  • 1 tomato, diced
  • Pinch of salt and pepper 
  • 1 small handful of parsley, finely chopped
  • Crusty bread, to serve, optional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Melt half the butter with the oil and add the shallots. Cook for a minute to soften and lightly colour. Add the prawns and cook on high heat for 1 minute or until they begin to change colour. 

2. Carefully pour in the Pastis and tilt the pan towards the flame to ignite. Shake the pan to allow the alcohol to burn off. Add the tomato, salt and pepper and cook for a further minute before adding the parsley and remaining butter.