Tonia's teamed up with restaurant chain The Real Greek and her Ancient Greek-inspired recipes are now on the menu at its Soho, Central London, branch.
'Seafood was an essential part of the Ancient Greek menu,' says Tonia, 'and this recipe is taken from the poem Banquet of Philoxenus, dated to 400BC.
'The poem celebrates traditional Greek cuisine, such as "honey –glazed shrimps beside my love". Fish sauce is essential to this dish, and Greeks are known to use the sauce in both savoury and sweet cooking.' A bit of history with our recipes - we like!
- 225g large tail-on prawns, peeled
- 1 tablespoon olive oil
- 2 tablespoons fish sauce
- 3 tablespoons clear honey
- 2 tablespoons fresh oregano, chopped
- Freshly ground black pepper to taste
Step A - cooking the prawns
1 Heat oil in a saucepan, add in fish sauce and honey, stirring gently
2 Add in prawns and sauté until cooked through and pink in colour
3 Remove the prawns from pan and cover in foil to keep warm
Step B - making the sauce
1 Keep sauce mixture on a steady heat, stirring until it has reduced by half
2 Add oregano and black pepper to complete sauce
3 Pour the sauce over the prawns
Prep Time5 minutes
Cook Time10 minutes
Nutrition InformationServes 2
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Copyright: Pam Lloyd