Prawns with bagna cauda
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- Abigail Donnelly
- 8
- Easy
- Carb Conscious
- 20 minutes
- 20 minutes
- Weltevrede Calcrete Chardonnay
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
“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
Ingredients
- 32 Woolworths freshly frozen uncooked 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 pitted black olives
- For the creamy dill cucumbers, mix:
- 2 cloves garlic, minced
- 20 g dill, chopped
- 1 t lemon zest
- 2 medium cucumbers, roughly chopped
- 2 cups plain yoghurt
- salt, to taste
Cooking Instructions
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
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