Recipe by Melie’s Kitchen
Prawn Kofta
Ingredients:
550g raw prawns, tails removed
½ tsp toasted fennel seeds
2 cloves garlic, minced
1 bunch (10g) coriander, roughly chopped
Zest of ½ medium lemon
½ tsp dried dill
3 Tbsp Panko breadcrumbs
Confit Tomatoes
Ingredients:
25g salted butter
2 medium shallots, peeled & cut into quarters
6 cloves garlic, peeled & lightly smashed
1 can cherry tomatoes, drained & lightly rinsed
½ tsp each chilli flakes & smoked paprika
Dill Yoghurt
Ingredients:
1 cup unsweetened Greek yoghurt
1 clove garlic, minced
1 bunch (10g) fresh dill, finely chopped + extra to serve
Method:
Prawn Koftas
Pat prawns dry with a paper towel. Pinch, pull and remove the trails from the prawns and discard. Add prawn meat, fennel seeds, garlic, coriander, lemon zest, dried dill and 1 tsp flaky sea salt to a food processor. Blitz together several times, until prawns are chopped up. Add panko and blitz again several times, until the mixture comes together into a coarse paste (don’t over blitz the mixture, you want the balls to have some texture). Using oiled hands, roll heaped tablespoons of prawn mixture into balls. Place on a dinner plate and set aside until ready to cook.
Confit Tomatoes & Dill Yoghurt
Add butter and ¼ cup of olive oil to a medium skillet (or heavy-based frypan) on medium heat. Once butter has melted, add shallots and garlic and season lightly with salt. Cook for about 10 minutes, stirring often, until shallots are softened and browned. Add drained canned cherry tomatoes, chilli flakes, smoked paprika and ½ tsp flaky sea salt to the pan. Stir and reduce heat to medium low. Simmer for 8-10 minutes, stirring often, until reduced and glossy. Remove from heat and set aside to serve. Combine all the dill yoghurt ingredients together in a bowl with ½ tsp flaky sea salt. Set aside to serve.
Cook Prawn Koftas
Heat a drizzle of neutral oil in a large, non-stick frypan on medium-high heat. Cook prawn balls for 8-10 minutes, turning often, until golden brown and cooked through.
Serve
Spread dill yoghurt over a serving platter. Arrange the prawn balls on top, then spoon over the confit
tomatoes. Garnish with some dill fronds and parsley leaves, if desired.
