LAGOONA RESTAURANT AT AYODYA RESORT BALI
Housed within a Javanese joglo
style dining room, and just a few steps from the powdery sands of Mengiat Beach in southern Bali’s Nusa Dua resort complex, this casual-chic venue serves lunch by day and intimate romantic dinners by night. Those staying at Ayodya Resort Bali and non-guests alike consistently opt for barbecued items such as beef brisket, pulled pork, sausages, and seafood cooked to perfection at Lagoona’s iron grill station. The menu also o ers a tantalizing array of international favorites including the Spanish tapa gambasalajillo, which can be easily replicated in your own kitchen after returning home.
Prawn Al Ajillo INGREDIENTS
(Serves 4) 00 g prawns 0 g garlic tbsp extra virgin olive oil 4 pcs cherry tomatoes rawn stock arsley Baguette for croutons Butter Smoked paprika powder Salt epper
METHOD
To make the crouton, cut or tear part of the baguette into small cubes. Drizzle two tablespoons of olive oil over the bread cubes in a bowl and toss to coat evenly. Toast them in a pan on mediumlow heat for six to eight minutes, or until cubes are lightly browned and crisp. Make sure the croutons are stirred occasionally so they don’t burn. Remove from heat, drain on paper towels, and set aside. our three tablespoons of olive oil into a pan and cook the garlic on medium heat until golden brown. Add the prawn and stock, before seasoning with smoked paprika powder, salt, and pepper. Once the prawn has been cooked through, assemble the dish on a pasta plate. Garnish with cherry tomatoes, crouton, and parsley before serving.