Chilli prawns with flatbread

Chilli prawns with flatbread

Total: 2 hr 27 Min. | Active: 45 Min.
Nutritional value / people: 634 kcal
, Fat: 35 g
, Carbohydrate: 56 g
, Protein: 21 g

Ingredients

4 people

Hint:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Yeast dough

300g white flour
¾tsp salt
¼tsp sugar
¼cube yeast (approx. 10 g), crumbled
2dl water
50g clarified butter, soft

To marinate the prawns

16 unpeeled raw jumbo prawns (organic)
3tbsp olive oil
1 organic lemon, set aside the grated zest and use all of the juice
5 garlic cloves, sliced
1tsp dried crushed chilli pepper
1tsp sea salt

To roast in the oven

½bunch flat-leaf parsley, roughly chopped

To cook the flatbreads

clarified butter for cooking

Dip

150g plain greek yoghurt
½bunch flat-leaf parsley, finely chopped
¼tsp salt
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How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the water and clarified butter. Knead to form a soft, smooth dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

To marinate the prawns

In a bowl, mix the prawns with all of the other ingredients up to and including the fleur de sel, cover and marinate for approx. 30 mins. Transfer the prawns to a baking tray.

To roast in the oven

Approx. 12 mins. in the centre of an oven preheated to 220°C. Remove from the oven and sprinkle with parsley.

To cook the flatbreads

Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll out into flatbreads approx. 4 mm thick. Heat a little clarified butter in a non-stick frying pan. Cook the flatbreads in batches over a medium heat for approx. 2 mins. on each side, remove, cover and keep warm.

Dip

Mix the yoghurt with the reserved lemon zest, parsley and salt.

How-tos

Peeling and cleaning prawns

Peeling and cleaning prawns

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