4tbsp Borderfields Chilli Infused Oil
1 red onion, finely chopped
5cm piece of fresh ginger, finely chopped
2 garlic cloves
1 tin chopped tomatoes
4 sun-dried tomatoes, finely chopped
50g pitted black olives, sliced
1tsp dried oregano
Handful fresh basil leaves, chopped, plus extra for garnish
2 sprigs fresh mint, leaves finely chopped
½ lemon squeezed
300g, raw king prawns
Salt & black pepper
- Preheat your oven to 220°C/200°C fan.
- On a low heat, heat 3 tablespoons of Borderfields Chilli Infused Oil in a large oven-proof frying pan. Add your chopped onion, garlic, ginger and a pinch of salt and gently sauté for 10 minutes. Once softened, add the chopped tomatoes, sun-dried tomatoes, olives, dried oregano, basil, mint, lemon juice, sugar and season with black pepper.
- Stir until all combined and simmer for 10 minutes until reduced.
- Turn off the heat and stir in the frozen raw king prawns. Crumble over the feta and drizzle over the remaining tablespoon of Chilli Oil. Bake in the oven for 15 minutes, or until the prawns are cooked through.