This sprightly stew is perfectly accompanied by a wholegrain such as buckwheat.
2 tbsp extra virgin olive oil
2 banana shallots, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
150g mushrooms, eg, shiitake or girolles, trimmed and sliced
1 cucumber, ends removed, quartered lengthways and thickly sliced
150ml white wine
1 small handful basil leaves
400g raw prawns
4 tbsp coarsely chopped watercress
4 tbsp coarsely chopped macadamia nuts
4 tsp greek yogurt or soured cream
4 lemon or lime wedges
- Heat a large cast-iron casserole over a medium heat for several minutes, add the oil and fry the shallots for a minute or two until just starting to colour, stirring frequently.
- Stir in the garlic and mushrooms, season and fry for several minutes until lightly coloured, then add the cucumber and cook for a couple of minutes longer until turning translucent. Add the wine and simmer until well reduced.
- Purée a third of this mix with the basil, 100ml of water and a little seasoning in a blender until smooth. Return this to the pan, bring to a simmer, stir in the prawns, cover and cook for 3-4 minutes or until they turn pink. Meanwhile, combine the watercress and nuts.
- Serve the stew with a spoon of yogurt or soured cream stirred through each bowl, with the watercress and nuts scattered over. Accompany with lemon or lime wedges.