Greek style prawn cocktail
Ingredients
500g green prawn tails, deveined if needed
4 tbs ouzo
½ tsp dried oregano
1 fennel bulb, finely sliced
Mixed green leaves, cos lettuce, sorrel, etc
Fennel fronds, chopped
Lemon
Extra virgin olive oil
Taramosalata
Grapes, cut in half
Method
- Clean prawns and prepare ingredients
- In a fry pan, heat 2 tbs of olive oil and add prawns a few at a time until just cooked, remove and repeat until all prawns are just cooked
- Return all prawns to the pan; add ouzo, oregano and season to taste. Cook for 2 minutes on high heat. Set aside
- Finely slice fennel bulb using a V-slicer or mandolin (if you have one)
- Squeeze on some lemon juice and sprinkle with salt. Mix well and set aside
- Chop the greens and add to the fennel, together with the fennel fronds. Drizzle with a little olive oil and mix
To serve, arrange some of the salad in a small bowl, add a couple of prawns on top and drizzle with taramosalata (fish roe dip). Decorate with a couple of grape halves and fennel fronds.
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