Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has
Creole Prawns with Fried Green Tomatoes
These flavourful Creole prawns make a lovely all-seasons dish, although we do love its heartiness in the colder months. Creole Seasoning is a flavourful blend of spices and fragrant herbs. You can also use our Cajun Spice Mix or Bay Seasoning in this recipe, and if you can’t find green tomatoes, simply use firm red ones.
- 2 tbsp olive oil
- 1 large brown onion, finely diced
- 1 large green capsicum (pepper), finely diced
- 1 leek, white party only, halved, quartered and finely sliced
- 2 tbsp crushed garlic
- 700ml tomato passata
- 1 tsp salt
- 1kg medium green king prawns, peeled and deveined (or similar quantity to give 3–5 prawns per person)
- 3 green tomatoes, sliced into 1cm rounds
- 3 tbsp gf flour mixed with 1/2 tsp Creole Seasoning and 1/2 tsp salt
- 1 large egg, beaten
- 100g polenta (cornmeal)
- 100ml vegetable oil for frying
- 300g cooked brown rice, to serve
- sliced fresh jalapeños and spring onions, to serve (optional)
- Heat olive oil in a large heavy frying pan and add onions, capsicum, garlic and leek. Stir for 2 minutes then reduce heat and cover with a lid for 10 minutes, stirring occasionally, until soft.
- Add spices until fragrant then add passata and salt, stirring to combine.
- Simmer for 10-15 minutes while preparing tomatoes.
- Dip tomato slices in flour, then egg, then polenta and place on a wire rack.
- Heat vegetable oil in a frying pan and when bubbles start to appear cook tomatoes for 2 minutes each side until crisp (be careful of any moisture as it will spit from the pan). Return to wire rack while finishing dish.
- When sauce has thickened, add prawns and continue to simmer until they are opaque. Push to one side of the pan, add rice and top with tomatoes and any garnish. Serve immediately.
Chicken or cubes of sweet potato can replace the prawns, and instead of rice and fried tomatoes, serve with a classic cornbread.
Keywords: Prawns, Cajun, Creole, One Pot Cooking, Spices, American Food