Prawn, Spinach and Bread Crumble
Prep time
Cook time
Total time
This dish resembles a Greek prawn saganaki or a prawn vindaloo, but it’s really my take on a similar dish my father prepares. I’ve turned it into another crumble (like the Aubergine, Veal & Yogurt Crumble on page 119), by tossing in some crisped Arabic breadcrumbs to soak up the all- important juices. I’ve also added a lacing of Arak to give it a more intoxicating flavour.
Serves: 4
  • 2 loaves of stale Arabic Bread or pita bread
  • (see page 217), roughly crumbled
  • 2 tbsp sumac
  • 2 tbsp olive oil
  • 100g/31?2oz salted butter
  • 1 large onion, finely chopped
  • 1 garlic bulb, cloves separated and finely chopped or crushed
  • 1 small hot red chilli, finely chopped (optional)
  • 900g/2lb large raw prawns, peeled and deveined
  • 200ml/7fl oz/scant 1 cup Arak or Pernod
  • 6 tomatoes, finely chopped
  • 2 handfuls of coriander leaves, finely chopped
  • 3 handfuls of spinach leaves, finely chopped
  • juice of 1 lemon
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 180 ?C/350 ?F/Gas 4. Put the bread pieces on
  2. a baking sheet. Sprinkle with sumac, drizzle over the oil and toss to combine. Bake in the oven for 10 minutes, shaking the sheet a couple of times, until they are crisp and golden.
  3. Meanwhile, melt 55g/2oz of the butter in a heavy-based saucepan over a medium heat, add the onion, then cover and sweat for 5 minutes until soft and translucent. Add the garlic, chilli, if using, and prawns and toss to coat, then sear the prawns for about 2 minutes on each side until they are light pink. Remove the prawns, cover and set aside.
  4. Add the Arak to the pan and leave to bubble and reduce for 2–3 minutes. Add the tomatoes and coriander and cook for 4–5 minutes until the tomatoes have softened. Add the spinach leaves, the prawns and the remaining butter, season to taste with salt and pepper and toss to combine, cooking for 3–4 minutes until the spinach has wilted and the prawns are just cooked through. Squeeze over the lemon juice. Remove from the heat and transfer to bowls. Sprinkle over the crisped Arabic Bread crumbs and serve.
Recipe by Bethany Kehdy at