Ingredients 500g raw tiger prawns, peeled and deveined
85g feta cheese, crumbled
For the Tomato Sauce 25g butter
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 celery stick, finely chopped
2 tbsp tomato puree
brown sugar, to taste
1 tbsp chopped fresh flat-leaf parsley
1 fresh basil sprig, chopped
1 bay leaf
1/2 tsp dried oregano
225ml dry white wine
First, make the sauce. Melt the the butter with the oil in a frying pan. Add the onion, garlic and celery and cook over a low heat, stirring occasionally, for 5 minutes, until softened.
Stir in the tomato puree, sugar, herbs and water. Increase the heat to medium and bring to the boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes. Stir in the wine and increase the heat, bring back to the boil, then reduce the heat and simmer, stirring occasionally, for a further 30 minutes, until thickened.
Stir in the prawns and feta cheese and cook, stirring frequently, for 5-8 minutes, until the prawns are cooked and the cheese has melted.
Remove and discard the bay leaf. Transfer to a warmed serving dish and serve immediately.