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Prawns with bagna cauda

By Abigail Donnelly
8
Easy
20 minutes
20 minutes

Ingredients

  • 32 Woolworths freshly frozen uncooked extra large black tiger prawns, thawed and cleaned
  • 2 T olive oil
    • For the bagna cauda:

  • 1 cup olive oil
  • 8 T butter
  • 16 anchovy fillets
  • 4 cloves garlic, chopped
  • 16 black olives (pitted)
    • For the creamy dill cucumbers, mix:

  • 2 cloves garlic, minced
  • 20 g dill, chopped
  • 1 t lemon zest
  • 2 cucumbers, roughly chopped
  • 2 cups plain yoghurt
  • salt, to taste

Method

1. Fry the prawns in batches in the oil – it’s okay if they char a bit; this adds flavour and colour.

2. To make the bagna cauda, blend all the ingredients, then bring to a simmer in a saucepan. Season to taste.

3. To serve, place the prawns on a platter, drizzle over the bagna cauda and serve with the cucumbers.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude