On a cold wintery evening, there is nothing better to warm you up than a nice casserole. And, what could be better than giving it a little bit of a Thai kick! This recipe is based on a typical Turkish hot meze (appetiser) dish known as Karides Güveç (Prawn Casserole) with a few extra touches of my own.
I used frozen prawns, but of course you can use fresh ones, just make sure you clean them carefully first. I also use pepper paste instead of tomato puree as it does not give you the burns as tomato puree tends to give some people.
This recipe serves 2-4 depending on the size of serving dish.
250 g prawns (cleaned)
1 medium onion (finely chopped)
1 or 2 gloves of garlic (crushed)
1 red pepper & 1 green pepper (finely chopped)
A handful of mushrooms (cut in half then thinly sliced)
A handful of capers
8 cherry tomatoes (chopped) – 2 regular tomatoes can be used instead
1 tbsp of olive oil
1 tbsp of sesame oil
1 tbsp of oyster sauce
1-2 tbsps of pepper paste (or tomato puree)
1 tsp of hot sauce (optional)
A glass of white wine (optional)
500ml boiling water (for stock)
Salt and pepper and some oregano for seasoning
Grated cheese for garnishing (about one handful)
Pre-heat the oven to 180°c. Put the olive oil and sesame oil in a frying pan (or wok) over a medium heat and fry the onions for 3-4 minutes.
Then add the peppers and garlic and continue frying. Next add the mushrooms and the tomatoes. Now add the prawns.
Pour in a glass of white wine (optional). In a jug, mix the pepper paste and boiling water with the oyster sauce and stir. Add this to the pan and stir. Finally add the capers and the hot sauce and simmer for a few minutes. Season as preferred with salt and pepper and oregano.
Transfer the mixture into small casserole dishes and sprinkle with grated cheese.
Bake for about 10-15 minutes in the oven at 180c, then, serve with chunky bread for dipping.