Arak prawns with garlic sauce and black basil salad

Arak prawns with garlic sauce and black basil salad

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Matching prawns with anise is a rather french thing to do—although the french would be more likely to use pernod, of course. The flavours blend nicely with the black basil salad.

Black basil salad

Ingredients

Quantity Ingredient
1 cup black basil leaves
1 cup watercress leaves
1 bunch french radishes, topped but tails left on
drizzle extra-virgin olive oil
squeeze lemon juice
sea salt and freshly ground black pepper
edible flower petals, (optional)
12 king prawns
sea salt and freshly ground black pepper
60ml arak
100ml white wine
1 shallot, finely diced
2 garlic cloves, finely chopped
75g butter, cubed
squeeze lemon juice

Method

  1. To make the salad, combine the black basil, watercress and radishes in a mixing bowl and set aside until the last moment.
  2. Cut the heads off the prawns and use a pair of scissors to trim off their legs. Alternatively, peel the prawns completely if you prefer. To butterfly them, use a small, sharp knife to cut each prawn in half lengthwise, through the underbelly, to the shell. Remove the intestinal tract and open out the halves.
  3. Preheat a heavy-based frying pan to high. Season the prawns with salt and pepper and cook for 2–3 minutes, until the shells turn pink and the flesh is cooked through. At the last minute, turn the heat up to high and splash in half the arak. Allow to bubble for a moment then remove the prawns from the pan and keep them warm while you finish the sauce. Add the wine and the rest of the arak with the shallot and garlic, and let it bubble away until the liquid has reduced by three quarters. Remove the pan from the heat and drop in the cubes of butter, whisking to make a smooth butter sauce. Season and add the lemon juice.
  4. When ready to serve, add the oil and lemon juice to the salad, season lightly and toss everything together. Divide the salad among four plates, arranging it in a mound. Tuck three prawns into each serve of salad and pour the warm sauce around the plate. Garnish with flower petals, if using, and serve straight away.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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