Mediterranean Prawns

 

You’ll need:

20 raw Mediterranean prawns

3tbsp organic olive oil

1 organic garlic clove(peeled and crushed)

finely grated zest and juice of 1/2 an organic lemon

sprigs of fresh rosemary

For the pesto and sun-dried tomato dip:

150ml organic Greek yogurt

1tbsp prepared pesto

150ml organic creme fraiche

1tbsp organic sun dried tomato paste

1tbsp mustard, salt and black pepper

lemon wedges(to garnish)

Remove shells from the prawns leaving the tails. de-vein rinse and pat dry with a paper towel.

Whisk 2tbsps of the oil with the garlic, lemon zest and juice in a small bowl.Bruise one sprig of rosemary with a rolling to the bowl. Add the prawns, toss to coat, then cover and refrigerate until needed.

For the dips, mix the Greek yogurt and pesto in one bowl and the creme fraiche, tomato paste and mustard in another. Add salt and pepper taste.

Heat in a wok, add the remaining oil and swirl to coat  sides. Remove the prawns from the marinade. Add them to the wok and stir-fry over high heat fo3-4 mins. Add salt and pepper to taste.e

Remove prawns from the wok, arrange on a platter. Garnish with lemon wedges and more rosemary sprigs and serve hot or cold with the dips.

Let me know how it tastes.