Jumbo Tiger Prawn with a Chicory & Tardivo Salad
Drogo
2
15 minutes
10 minutes
These jumbo tiger prawns are plump, succulent and naturally sweet, making an impressive centrepiece for an elegant seafood starter. Among the largest gambas available, they need very little seasoning to showcase their delicate flavour and juicy texture. Paired with a crisp, refreshing tiger prawn salad featuring chicory and Tardivo, this dish offers a beautiful contrast of sweet, succulent prawns and fresh, slightly bitter leaves.
Ideal for dinner parties and special occasions, this tiger prawn recipe makes the most of a premium seafood ingredient without complicated accompaniments. The prawn head also contains an incredible amount of flavour and can be fried to release its rich juices into the dish, while adding an impressive finishing touch to the plate. Serve alongside the fresh chicory salad and Tardivo for a sophisticated prawn starter that is as visually striking as it is delicious.
Ingredients
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2 Jumbo Wild Prawn
- 1 head Chicory
- 1 head Tardivo
- 100g Mache lettuce
- 1 tbsp Honey
- 2 tbsp Red Wine Vinegar
- Few sprigs Thyme
- 1 clove Garlic
- 2 tbsp Olive oil
Directions
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To prepare the Jumbo Wild Prawn, take the head off but don’t discard, it will be used later! Peel back the shell of the prawn. Be careful of spikes as these can hurt! Devein by slicing down the back of the prawn and scraping out and discarding the black residue.
Butterflying the prawn will give you more control when cooking, so slice the prawn down the back, but not all the way through to the other side.
To prepare the dressing, add mustard, a clove of garlic, honey, thyme, salt and pepper, red wine vinegar, and olive oil to a jar. Once you have added all the ingredients, shake.
Finely chop the garlic.Heat olive oil in a pan, and add the butterflied prawn, turn over so cooked on both sides. Make sure that you cook it through, but don’t overcook, as it will only take a few seconds. At the same time, add a knob of butter, the chopped garlic and the prawn head to the pan. Baste the prawn with the melted garlicky butter and allow the flavours to find their way out of the prawn head.
Remove the butterflied prawn from the pan (it will have curled up whilst cooking) and set aside, whilst continuing to cook the prawn head in the butter.
For the salad, slice the Tardivo and chicory finely, leaving some of the Tardivo leaves a little larger for texture. Add the mache lettuce leaves and massage with the dressing made earlier.
To serve, place salad leaves on plate, slice prawn into smaller pieces, and garnish with lemon and the prawn head. The brain inside the head is edible and is considered a delicacy in Spain! Enjoy.
Ingredients you'll need
