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Restaurants›Georges Mediterranean›Yamba Prawns, Skordalia, Chilli & Lemon Recipe

Yamba Prawns, Skordalia, Chilli & Lemon Recipe

Name: Georges Mediterraneans Yamba Prawns, Skordalia, Chilli & Lemon Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 12 pieces Yamba (or large) prawns, raw, peeled with tails on; 2 tbs extra virgin olive oil; 20 g unsalted butter; 2 cloves garlic cloves, finely grated; 1 piece fresh red chilli, seeded and finely chopped; 1 tbs lemon juice; 1 tsp lemon zest; 1 tsp sea salt; 1 tsp freshly ground black pepper; 2 tbs flat-leaf parsley, roughly chopped; 500 g floury potatoes (e.g., Yukon Gold or Russet), peeled and cut into 2–3 cm cubes; 4 cloves garlic cloves, peeled; 80 ml extra virgin olive oil; 1 tbs white wine vinegar; 60 ml cold water; 1.5 tsp sea salt; 0.5 tsp freshly ground black pepper; 1 tbs extra virgin olive oil (to finish); 2 pieces lemon wedges; 10 g micro herbs or extra parsley (optional)

Inspired by Georges Mediterranean

Time35m

Serves2

Make Yamba Prawns, Skordalia, Chilli & Lemon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Yamba Prawns

12 pieces Yamba (or large) prawns, raw, peeled with tails on

2 tbs extra virgin olive oil

0.71 oz (20 g) Unsalted butter

2 cloves garlic cloves, finely grated

1 piece fresh red chilli, seeded and finely chopped

1 tbs ReaLemon lemon juice

1 tsp Lemon zest

1 tsp sea salt

1 tsp freshly ground black pepper

2 tbs flat-leaf parsley, roughly chopped

Skordalia (Greek garlic-potato purée)

1 1/8 lb (500 g) floury potatoes (e.g., Yukon Gold or Russet), peeled and cut into 2–3 cm cubes

4 cloves garlic cloves, peeled

1/3 cup (80 ml) extra virgin olive oil

1 tbs white wine vinegar

1/4 cup (60 ml) cold water

1 1/2 tsp sea salt

1/2 tsp freshly ground black pepper

Serving & Garnish

1 tbs extra virgin olive oil (to finish)

2 pieces lemon wedges

1/3 oz (10 g) micro herbs or extra parsley (optional)

Method

Skordalia (Greek garlic-potato purée)

Cook the potatoes

Place the peeled, cubed potatoes in a large saucepan and cover with cold water by 2 cm. Add 1 tsp sea salt. Bring to a vigorous simmer over medium-high heat and cook until the potatoes are very tender when pierced with a knife, about 12–15 minutes. Drain thoroughly and return to the hot pan off the heat for 1 minute to dry out, shaking the pan gently.

Prepare the garlic base

While the potatoes cook, finely crush the 4 garlic cloves with a pinch of salt using the side of a chef's knife or a mortar and pestle until a smooth paste forms. Stir the garlic paste into the white wine vinegar and 2 tbs of the olive oil to soften, then let sit for 1–2 minutes to mellow.

Make the purée

Pass the drained potatoes through a potato ricer into a warmed bowl (or mash very finely with a potato masher). Immediately fold in the garlic-vinegar mixture. Using a sturdy spatula, drizzle the remaining olive oil (reserve about 1 tbs for finishing) slowly while folding/whipping to incorporate, creating a smooth, silky purée. If it seems too thick, add the cold water, 1 tablespoon at a time, until you reach a soft, spreadable consistency. Season with 1/2–1 tsp sea salt (adjust to taste) and 1/2 tsp black pepper. Keep warm, loosely covered.

Yamba Prawns

Prepare prawns and aromatics

Pat the prawns dry with kitchen paper and season lightly with 1/4 tsp sea salt and a little black pepper. Finely grate the 2 garlic cloves and chop the chilli. Zest and juice the lemon.

Cook prawns

Heat a large heavy frying pan or skillet over medium-high heat until hot. Add 2 tbs olive oil and 20 g butter. When the butter has melted and begins to foam, add the grated garlic and chopped chilli and fry for 20–30 seconds until fragrant but not browned. Add the prawns in a single layer and cook 1.5–2 minutes on the first side without moving them, until the underside is pink and lightly caramelised. Turn the prawns and cook for another 1–1.5 minutes until just cooked through (internal flesh opaque), basting with the pan juices.

Finish with lemon and herbs

Remove the pan from the heat, stir in the lemon juice and lemon zest and allow the prawns to sit for 30 seconds in the hot pan to absorb the flavors. Taste and adjust seasoning with remaining sea salt (up to 3/4 tsp total between steps) and black pepper. Stir through the chopped parsley.

Plating & Serving

Spoon a generous bed (about 2–3 tbs per serving) of warm skordalia onto each plate or shared board, spreading slightly to form a shallow well.

Arrange 6 prawns per portion on top of the skordalia, spooning pan juices over each portion. Drizzle the reserved 1 tbs olive oil over the skordalia and prawns for sheen.

Garnish with extra chopped parsley or micro herbs and serve immediately with lemon wedges on the side for squeezing.