Try this delicious meal of Spicy prawn, tomato and fetta stew



Average: 3.8 (2 votes)


1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, sliced
1 birdseye chilli, finely chopped
400g can diced tomatoes
20 green prawns, peeled, deveined, tails intact
100g fetta, cubed
2 tablespoons chopped parsley
2 tablespoons chopped coriander
crusty bread, to serve

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. Heat oil in a large frying pan on medium. Cook onion for 3 minutes, stirring, until soft. Add garlic and chilli and cook for 1 minute, until fragrant. Add tomato and 1 cup water and bring to boil. Season well, cover, reduce heat to low and simmer for 10 minutes.

2. Add prawns and simmer for 5 minutes, covered, until prawns are opaque. Remove from heat and stir through fetta and herbs. Stand covered for 5 minutes.

3. Serve in bowls with crusty bread.