The Sydney Morning Herald logo
Advertisement
Good Food logo

Prawn ragu

Frank Camorra
Frank Camorra

Advertisement
Potato gnocchi with prawn ragu.
Potato gnocchi with prawn ragu.Marina Oliphant

Prawn ragu is an interesting recipe that people have a hard time getting their head around - cooking prawns for more than an hour! The long, slow cooking of the prawns, tomato and Noilly Prat results in a sauce so rich and full flavoured; it's perfect with my potato gnocchi dish.

Advertisement

Ingredients

  • 150ml olive oil

  • 90g butter

  • 4 shallots, finely diced

  • 4 garlic cloves, chopped

  • 150ml Noilly Prat (dry vermouth)

  • 600ml tomato passata

  • 600g prawns, tails removed and minced in a food processor

  • 3 bay leaves

  • ½ cup chopped parsley

Method

  1. Place a heavy-based pot on the heat and add oil and butter. Add shallots and garlic then sweat on a gentle heat for eight minutes. Add Noilly Prat and cook for five minutes. Add passata and prawn mince then mix together well.

    Add bay leaves and simmer gently for one hour. Add water if the sauce dries out while cooking. After mixing ragu with gnocchi, sprinkle with parsley.

    Serve with potato gnocchi.

    For Frank Camorra's potato gnocchi recipe click here.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Frank Camorra

Red curry of John Dorry from MoVida's Frank Camorra.

Red Thai curry of fish

  • < 30 mins
  • Frank Camorra
Red curry of mussels.

Red curry of mussels

  • < 30 mins
  • Frank Camorra
Thai fish cakes
EASY

Thai fish cakes

  • 30 mins - 1 hr
  • Frank Camorra
Break out of your breakfast rut with baked spinach eggs.

Baked spinach eggs

  • 30 mins - 1 hr
  • Frank Camorra