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Stew with king prawns, tomato and mung beans

When you think of king prawns, you might not immediately think of a stew because you don’t need to cook them for a long time. So, we made a vegetable stew in which the vegetables cook in a stock of tomato puree, white wine and the fried shells of these large prawns in the Big Green Egg. The king prawns themselves? You grill these on the cast iron grid of your kamado and add them just before serving.

INGREDIENTS

STEW

16 unpeeled king prawns (size 6/8)

6 onions

12 cloves of garlic

4 celery stalks

1 fennel

12 tomatoes

2 red Spanish chilli peppers

4 tbsp sunflower oil

1x 140 g tin of tomato purée

750 ml white wine

4 tbsp sunflower oil

300 g dried mung beans

2 tbsp olive oil

SERVE WITH

Farmhouse bread

IN ADVANCE

Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 180°C.

Meanwhile, peel the king prawns and remove the intestinal tracts; keep the shells aside. Peel the onions and the garlic, and chop them, the celery,fennel and tomatoes into coarse pieces. Remove the stalk and seeds from the chilli peppers and cut them into thin rings. Put the king prawns and vegetables in the fridge until you need them.

PREPARATION

Heat the oval Green Dutch Oven on the grid. Pour the sunflower oil into the pan and add the king prawn shells. Close the lid of the EGG and cook the shells for about 10 minutes. Stir them occasionally during cooking and close the lid of the EGG after each action.

Add the tomato purée to the Dutch oven and cook for about 5 minutes to de-acidify the purée. Deglaze with the white wine, close the lid of the EGG and gently simmer the stock for about 50 minutes.

Strain the stock and discard the shells; set the stock aside for a while. Wipe the Dutch oven clean, place back on the grid and add the sunflower oil, onion, garlic, celery, fennel, tomato andchilli pepper. Fry until the vegetables are glazed. Stir them occasionally during cooking and close the lid of the EGG after each action.

Deglaze the vegetables with the stock and add the mung beans. Close the lid of the EGG and let the stew simmer for about 20 minutes until the beans are al dente.

After about 10 minutes, brush the king prawns with the olive oil and place them on the grid next to the Dutch oven.Grill the king prawns for about 2 minutes. Turn them a quarter turn and grill for another 2 minutes. Turn the king prawns over and grill for another 2 x 2 minutes. Close the lid of the EGG after each action.

Remove the Dutch oven from the EGG when the mung beans are al dente and spoon the grilled king prawns through the stew. Add salt and pepper to taste and serve with the farmhouse bread.

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