Garlicky Doused Prawns

Ingredients for Garlicky Doused Prawns

• Un pizzico di sale

• 450g large prawns (15 to 20 count), peeled and deveined, tails removed

• 1 tomato, seeded and cut into 1/4-inch dice

• 1 yellow pepper, cored, seeded, and cut into small dice

• 1 medium shallot, minced

• 1 cucchiaio di aglio tritato

• 1 tablespoon finely chopped fresh basil leaves

• 1 cucchiaio di succo di limone fresco

• 2 cucchiai di olio extravergine di oliva

• 1/4 cucchiaini di sale

• 1/8 teaspoons freshly ground pepper

• 240ml yoghurt

• 1 cucchiaino di succo di limone fresco

• 1/2 teaspoons finely grated ginger

• 2 small garlic cloves, minced

• Sale

• Pepe macinato fresco

• 1 medium bunch fresh basil, stems removed

Bring 2.8L of water and a pinch of salt to a boil over high heat in the saucepan. Add the prawns, lower the heat to medium, and simmer uncovered for 1 minute. Drain the prawns and cool them to room temperature.

Combine the tomato, pepper, shallot, garlic, chopped basil, lemon juice, oil, salt, and black pepper in the bowl with a metal spoon. Add the cooled prawns, toss well, and marinate in the refrigerator for 4 to 6 hours. (As the prawns marinate, they get more garlicky.)

Drain the prawns, reseason with additional salt and black pepper, and arrange them in a flat basket or on a black rectangular or round serving tray. Place the whole basil leaves in the centre of the platter and serve with Ginger Yoghurt Dip.

Combine the yoghurt, lemon juice, ginger, and garlic in the bowl. Add the salt and pepper to taste. Whisk well until the mixture is smooth.

Place in a small bowl and serve with the Garlicky Doused Prawns.

Avvertenza

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