for 4 people

Prawns

400 g	peeled raw prawn tails (organic)
2 tbsp	aniseed schnapps (e.g. Ouzo)
½ tsp	salt

Tomato sauce

1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
1	red chilli, deseeded, finely chopped
2 tbsp	tomato puree
1 kg	tomato, cut into pieces
3 tbsp	aniseed schnapps
¾ tsp	salt
a little	pepper
200 g	feta, crumbled

To bake

4 sprig	flat-leaf parsley, leaves torn off
4 sprig	peppermint, leaves torn off

How it's done

Prawns

Mix the prawns, aniseed schnapps and salt in a bowl, set aside.

Tomato sauce

Heat the oil in a wide pan. Add the onion, garlic and chilli, sauté for approx. 3 mins. Add the tomato puree and cook for approx. 3 mins. Add the tomatoes, cover and simmer over a medium heat for approx. 10 mins. Remove the lid, simmer for approx. 15 mins., stirring occasionally. Mix in the aniseed schnapps, season. Place the tomato sauce in the dish. Spread the prawns and feta over the top.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 220 °C. Remove. Garnish with the parsley and mint.

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