Za’atar Prawns with Roasted Peppers, Paprika Aioli & Caperberries

Name: Za’atar Prawns with Roasted Peppers, Paprika Aioli & Caperberries
Cuisine: Israeli
Ingredients: 28-30 medium-size raw peeled prawns/shrimp, washed; 28-30 medium-size raw peeled prawns/shrimp, washed; 2 red peppers, deseeded and sliced into 2cm/¾in strips; 2 tbsp olive oil; Pinch of coarse ground black pepper; 16 caperberries; 6 tsp za’atar; 4 garlic cloves, crushed; Zest of 2 lemons; 6-7 tbsp light olive oil; 1 egg yolk; 1 garlic clove, crushed and mashed to a smooth paste; 1 garlic clove, crushed and mashed to a smooth paste; 2 tbsp lemon juice; 2 tbsp water; ¼ tsp salt; 1½ tsp paprika; 4½ tbsp vegetable oil

Preparation info

Serves:
4

Difficulty
Easy

Appears in

My Tel Aviv Table

By Limor Chen

Published 2023

About

Za’atar, a very popular spice mix throughout the Middle East, is such a versatile spice, often added to bread or sprinkled on dips and salads. I love cooking with it, especially chicken and prawns/shrimp, as it adds a salty nuttiness. This prawn dish with roasted red peppers and paprika aioli is an all-time favourite at Delamina.

Ingredients

28-30 medium-size raw peeled prawns/shrimp, washed
2 red peppers, deseeded and sliced into 2cm/¾in strips
2 tbsp

Asia
Israel
Tel Aviv-Yafo
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas 6.

In a bowl, mix together all the ingredients for the marinade until well combined. Add the prawns/shrimp and toss until they are all coated, then place in the refrigerator to marinate for at least 30 minutes.

Mix the pepper slices w