Easy
4 people
15 min
Chef Francesco Mazzei
Ingredients
- For the prawns:
- 20 king prawns (3 to 5 per person)
- 150g sandwich bread, crust removed
- 30g parsley
- 30g fresh basil
- 15g chives
- 15g chervil
- 5g tarragon
- 7.5g fresh chilli, finely sliced
- ½ tsp of green Tabasco
- 75g Grana Padano Riserva, grated
- 35ml extra virgin olive oil
- 1 Amalfi lemon, sliced in half
- Salt and pepper
- For the dip:
- 10g parsley
- 200ml natural yoghurt
- 1 clove of garlic, grated
- 25g Grana Padano Riserva, grated
- 7.5g fresh chilli, finely sliced
Preparation
Remove the shell from the prawns leaving just the tail on Wash all the herbs with cold water and let them completely dry on a kitchen cloth.
In a food processor add the bread, 75g of the grated Grana Padano Riserva, half of the required chilli, green Tabasco and the herbs. Start blending the ingredients and add the juice of half of the Amalfi lemon and the extra virgin olive oil slowly, until the herbs are finely chopped and the bread has turned a bright green colour.
Pre-heat the top grill of the oven to 200 °C. You can use a charcoal grill as an alternative if you have one For the yoghurt dip, combine the yoghurt, freshly grated garlic and the remaining Grana Padano Riserva in a bowl. Blend until smooth, adjust with salt and pepper to taste. Then add the remaining chopped parsley and chilli. Set aside for later.
Start grilling the other half of the lemon. On a separate baking tray, coat the prawns with the herb-infused bread mixture and grill for a few minutes on each side.
Serve with the yoghurt dip and the grilled lemon on the side.
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