Sizzling prawns with sofrito sauce, peppers and feta cheese.
Sofrito is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil. In Spanish cuisine, sofrito consists of garlic, onion, peppers, and tomatoes cooked in olive oil.
Feta cheese is white cheese of Greece origin made from sheep's milk or from a mixture of sheep and goat's milk. High-quality feta should have a creamy texture when sampled, and aromas of milk, butter, and yoghurt. In the mouth it is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness.
First, we prepare 4 tablespoons of olive oil, 50 grams of unsalted water, 2 garlic cloves to be crushed, 20-30 large prawns to be shelled and deveined first, 1 red onion cut into 5 mm thick wedges, 2 red peppers cut into halves then deseeded and sliced into strips, 1 green pepper cut into halves then deseeded and sliced into strips, 300 grams of tomatoes to be deseeded and chopped, a pinch of cayenne pepper, half teaspoon paprika, 250 mg Feta cheese cut into 2 cm cubes, 2 tablespoons fresh coriander leaves, salt and ground black pepper.
Heat the oil and butter in a frying pan until butter is foamy, add garlic and cook for 1 minute. Sense a beautiful aroma from it. Put in the prawns, and sauté them over a high heat for 2 minutes until it shows beautiful color. Remove prawns from pan and keep warm. Add onion, peppers to pan, cover the pan and cook over low heat for 15 minutes until it gets softened. Put in and stir the tomatoes, cayenne, paprika, and cook for 5 minutes until the tomatoes begin to break down. Put the prawns back into the frying pan, stir together, add the Feta cubes, then sauté them for half a minute. Seasoning according to your taste, scatter the fresh coriander over the mix, and serve immediately
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