King Prawn Gyros
Serves: Main course - 1 person | Cooking Time: Prep time: 10 minutes, plus 2 hours to pickle the onions. Cook time: 4 minutes.
For an alternative version of Greek Style Gyros, try serving Whitby Seafoods Plain Breaded King Prawns on warm Greek style flatbreads with salad, topped with pickled red onions and a drizzle of tzatziki.
Method
1. To prepare the pickled red onions, pour the vinegar into a saucepan along with the sugar and spices. Bring to the boil and simmer for a couple of minutes until the sugar has dissolved and the spices have infused.
2. Put the onions in a colander, then pour over some boiling water to soften the onions. Allow them to cool, then squeeze out any excess moisture. Transfer the onions to a bowl, then pour over the pickling liquor. Allow the pickled onions to cool down and infuse for a couple of hours.
3. Cook the Whitby Seafoods Plain Breaded King Prawns as directed on the pack.
4. To assemble, lay the warmed pitta on a serving plate, spread over 1 tbsp of tzatziki then top with the iceberg lettuce, diced tomato and cucumber. Next, pile the prawns on top and finish with a portion of pickled red onion and dollop over the remaining tzatziki.
Tip: The pickled onions will keep in the fridge, covered, for a couple of weeks. As an alternative, try some ready-made pickled red cabbage.
Ingredients:
- 1 x 150g portion of Whitby Seafoods Plain Breaded King Prawns
- Pickled Red Onions (Makes 10 portions):
- 350ml cider vinegar
- 3½ tbsps caster sugar
- 8 coriander seeds
- 1 star anise
- 8 black peppercorns
- ¼ tsp sea salt
- 450g red onions, peeled, halved and finely sliced
- To serve:
- 1 large soft pitta bread or Greek style flatbread warmed
- 3 tbsp tzatziki
- 30g iceberg lettuce, shredded
- 1 small vine tomato, deseeded and diced
- 30g cucumber, deseeded and diced
