Insalata di Gamberi

Name: Insalata di Gamberi (Prawn Salad)
Yield: 6 people
Cuisine: Italian
Ingredients: 1 kg headless tiger prawns, shell on (ask your fishmonger for a 16–20 prawn per 500 g count); salt and pepper; good olive oil; juice of 1 lemon; 1 large red chilli pepper, seeded and finely minced; 2 lemons; 1 red onion, peeled and finely diced; 2 ripe tomatoes, skinned, seeded and diced; 2 garlic cloves, peeled and minced; 1 sprig parsley chopped

Prawn Salad

Preparation info

6
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

A photographic shoot at La Cacciata resulted in a large quantity of prawns being left for us to eat. This was the dish I improvised. It combines a marination, cooking, and then a secondary marination after cooking.

Ingredients

1 kg headless tiger prawns, shell on (ask your fishmonger for a 16–20 prawn per 500 g

Europe
Italy
Starter
Pescatarian
Mediterranean
Gluten-free

Method

To prepare the prawns, butterfly them through the back. To do this, press each prawn flat on a chopping board, back uppermost. Carefully, with a small serrated knife, cut the shell and prawn nearly all the way through. Turn over, open the prawns out and press flat.

Arrange in a tray awaiting their marinade. Sprinkle with the lemon juice, season liberally with salt, then scatter with the

Ingredients

Method

Photos