One of the simplest dishes to make, Ionian prawns are a classic meze in our house. It hardly seems fair to call this a recipe and I suspect the origin of this dish, like many things in the Ionian, has its roots in Venice. Its popularity and regular appearance at meze hour in our home is based on the ease at which such a delicious dish can be prepared. All that is required is a little patience to peel the prawns, and of course a very good fishmonger to source the very freshest, plump prawns.
Ionian Prawns
Plump prawns served in a cold dressing
Ingredients
- 18 Large king prawns
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon juice fresh
- 3 cloves Garlic very finely chopped
- 1 bunch Flat leaf parsley very finely chopped
- Sea salt and ground black pepper to taste
Instructions
-
Rinse the prawns carefully under running water.Throw them in a large pan of boiling salted water. As soon as the froth rises, they are done (3-4 mins). Drain, peel and place in a glass or ceramic bowl. Dress with the fresh lemon juice, extra virgin olive oil, garlic and parsely. Season to taste. Set aside in the fridge overnight. Serve cold.
