Insalata di Gamberi

Prawn Salad


Preparation info

  • 6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

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.


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


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