Marinated king prawns with pappa al pomodoro

Pappa al pomodoro is a Tuscan tomato and bread soup. Typically made with tomatoes, olive oil and garlic, it’s a great method for using up stale bread. Served here with grilled prawns, this pappa al pomodoro makes for a wonderfully summery starter to share with friends.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Herbs & Spices

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 8 large raw king prawns, deveined (head and tail-on)
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 1 tsp smoked paprika
• ½ lemon, juiced and finely zested
• 2 garlic cloves, finely chopped
• ¼ cup roughly chopped flat-leaf parsley leaves, plus extra to serve
• ¼ cup roughly chopped dill leaves, plus extra to serve
• 400 g can crushed tomatoes
• 1 tsp dried oregano
• ¼ loaf stale sourdough, cubed and oven-dried
• Paprika oil, to garnish (optional)
• ¼ cup basil leaves, to serve

Instructions

1. In a medium bowl, combine the prawns, olive oil, paprika, lemon juice, half the garlic, parsley and dill and mix well to combine.
   
2. Heat a chargrill pan over medium heat and once hot, grill the prawns for 2-3 minutes each side, or until just cooked.
   
3. Heat a generous drizzle of olive oil to a small saucepan, then add the remaining garlic and cook, stirring, until just fragrant. Add the crushed tomatoes and dried oregano and bring to a light simmer for 2-3 minutes. Stir through the sourdough cubes and cook, stirring, until the bread is soaked through.
   
4. Use a whisk to mash the bread, until the mixture forms a thick sauce. Spoon the sauce over a serving plate and top with the grilled prawns. Drizzle with paprika oil (if using), olive oil, basil leaves and lemon zest and serve.

Photography by Jiwon Kim.

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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.

Stream free On Demand

Herbs & Spices

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G