12 Skull Island Tiger Prawns (split into halves and cleaned)
150gm goats milk feta (crumbled)
½ cup torn flat leaf parsley
Place the olive oil into a sauce pan and bring to moderate heat. Add the garlic and cook gently for 30 seconds. Then add the onions and cook for 3 minutes on high heat. Add in the white wine, stir well and reduce by two thirds. Add the bay leaf and tomatoes and cook gently for 30 minutes until slightly thickened. Remove the bay leaf, season well and set aside until required.
Heat a pan, add the olive oil and grill the prawns for 3 minutes on each side. Add the ouzo and ignite to burn away the alcohol, then season with the chopped parsley, salt flakes and freshly cracked pepper.
To serve, place 100g of the sauce onto a heated plate and top with 3 prawn halves. Finish with some crumbled feta cheese, torn parsley and a drizzle of the extra virgin olive oil.