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:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

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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