FISH’S PRAWN WITH CHILLI GREMOLATA AND PANCETTA
MAKES 1 sharing plate ● 10 whole prawns ● salt and baking soda, to season ● 2 garlic chives ● 3 slices pancetta
RED CHILLI GREMOLATA ● 4 red chillies, deseeded ● zest of 4 lemons, triple blanched, finely chopped ● 4 tablespoons finely chopped parsley ● 3 tablespoons finely chopped coriander stalk ● 1 tablespoon finely chopped mint ● 3 tablespoons extra virgin olive oil ● salt, to taste BAGNA CAUDA
● 4 garlic bulbs
● 500ml milk, approx
● 100ml extra virgin olive oil ● 150g butter ● 200g pickled anchovy ● 500ml cream, approx
1 Make the Chilli gremolata and Bagna cauda (see right). 2 Clip the feelers on the prawns and peel right to the tail. Season with salt and baking soda. Grill just enough to give them some colour; about 30 seconds each side. 3 Lightly char the garlic chives by tossing in a wok with a little oil. Cook the pancetta in a skillet until brown and crisp. 4 Place 2 tablespoons Chilli gremolata and 2 tablespoons Bagna cauda on a dish. Top with chives, prawns and a sprinkling of crispy pancetta.
Chilli gremolata Combine all the ingredients.
Bagna cauda Place the garlic in a small saucepan and add just enough milk to cover the garlic. Cook on a very low flame. In a separate pot over a low flame, heat the oil and butter and add the anchovies. Take care not to let the mixture reach a boil. Stir the mixture until the anchovies flake. When the anchovies and garlic have softened, combine the mixtures and cook for approximately one hour, stirring frequently. Purée, adding cream to achieve desired consistency, and pass through a fine sieve.