White Bean Prawn Saganaki
This dish is from my cookbook Dr Rupy COOKS. The sauce is simple to make, but the flavours are intense, sweet and spicy. The caraway and nigella seeds lend an undertone of earthy flavours with the hum of garlic and kick of red chilli to counter. The greens and beans pack this with more vegetables, but the sauce is full of the good stuff too. You can easily make this vegetarian by simply substituting the prawns with more beans that have plenty of protein.
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NUTRITION PER SERVING (Read more)
Notes
For a smoother sauce, blend the chilli, garlic and onion in a small processor before cooking.
For even more flavour, toast the caraway and nigella seeds for 1-2 minutes and crush in a pestle and mortar before adding.
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