Main Meals
Prawns with bagna cauda
8
Easy
20 minutes
20 minutes“We always splash out with prawns on Christmas Day or New Year’s Eve. Bagna cauda is one of my favourite dressings and it’s a tasty combo with the prawns.” – Abigail Donnelly
Wine/Spirit Pairing
Weltevrede Calcrete Chardonnay
Ingredients
Method
- 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
Ingredients
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
Comments