Prawn carpaccio

Prawn carpaccio

Crudo di gamberi

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

Pugliese people love to eat raw fish and seafood regularly. Vivienne and I tried this dish in a local trattoria in Giovinazzo, a coastal town north of Bari, and were impressed by the soft texture and the sweetness of the thinly cut prawns, and the zingy flavour of the dressing.

Ingredients

Quantity Ingredient
1.2kg large raw prawns
pink lake salt
1 orange, peeled and segmented

Dressing

Quantity Ingredient
1 teaspoon fresh ginger, grated
1 eschalot, thinly sliced
60ml extra-virgin olive oil
1 tablespoon sherry vinegar

Method

  1. Remove the heads and tails of the prawns and peel and devein them thoroughly.
  2. Slice the prawns very thinly horizontally and place them in one layer between 2 pieces of plastic wrap on a board. Pound the prawns gently and evenly with a mallet. Remove the prawns from the plastic wrap and lie them side by side on a platter. Place the platter in the refrigerator for 30 minutes.
  3. To make the dressing, place the grated ginger and eschalot in a small bowl or a jar with a lid. Add the olive oil and sherry vinegar and mix well.
  4. When ready to serve, take the prawns out of the refrigerator and season with freshly ground black pepper and pink lake salt to taste. Drizzle some of the dressing over the prawns and place the orange segments around the platter. Check for seasoning again and serve.
Tags:
italy
italian
puglia
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