Prawns with bagna cauda

Prawns with bagna cauda

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  • 8
  • Easy
  • Carb Conscious
  • 20 minutes
  • 20 minutes
  • Weltevrede Calcrete Chardonnay
  • Buy Ingredients Here

“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


  • 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

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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