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