Pervin’s Recipe for Prawn Buzara
This traditional Croatian dish was sampled by chef, Pervin Todiwala, in a couple of different restaurants in Opatija - prepared with langoustines in one place and mussels in another. She enjoyed it so much, she shared her own interpretation with us so you can enjoy it too!
- 200ml of olive oil
- 3 cloves of garlic, finely chopped
- 3 shallots, finely chopped
- 1 tbsp tomato puree
- 2 large ripe tomatoes, peeled and chopped
- 1 tsp smoked paprika
- 1 tsp salt
- 250ml white wine
- 100ml water
- 16 large raw prawns, whole
- Freshly ground black pepper
- 2 tbsp fresh breadcrumbs
- 2 tbsp chopped coriander
- Crusty bread, to serve
CREATING YOUR MASTERPIECE
- Heat half the oil in a frying pan and set over medium-high heat.
- Add the garlic and shallots. When they are sizzling, stir in the tomato puree, chopped tomatoes, smoked paprika and salt.
- Cook for 5 minutes, stirring constantly to prevent the shallots and garlic from burning, then add the wine and cook for a further few minutes.
- Add 100ml of water and bring to the boil. Stir, then reduce the heat and let the sauce simmer until reduced by half.
- Heat the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for 2 minutes, then remove from the heat.
- With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin.
- Cook for a further 2 minutes then turn off the heat.
- Drizzle over a little more olive oil. Sprinkle with chopped coriander and serve immediately with crusty bread.
Pervin Todiwala is a professional chef and co-founder and patron of Cafe Spice Namaste, the ground-breaking Indian restaurant she set up with her husband Cyrus Todiwala OBE DL. Pervin travelled on the Travelsphere Croatia's Opatija Riviera holiday