Prawn carpaccio, fig leaf yogurt

This simple and fresh Italian prawn carpaccio is the ideal dish to serve to guests during summer. The key to this dish is using fresh, good-quality prawns and seeking out fresh fig leaves.

Credit: Jiwon Kim

• serves

  2

• prep

  20 minutes

• difficulty

  Easy

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Ingredients

• 400 g natural pot-set Greek yogurt
• 5 fresh fig leaves
• 200 ml canola oil
• 8 green prawns
• salt and black pepper
• olive oil, for drizzling
• 1 lemon, cut into wedges

Infusing time: 10 minutes

Instructions

1. Place a fine mesh sieve over a large bowl, then place paper towels or chux over the sieve. Spoon the yoghurt into the lined sieve and allow to sit while you work on the remaining ingredients. This will allow some of the liquid to drip out of the yoghurt, creating a thicker and more flavoursome yoghurt for your carpaccio.

2. To make the fig leaf oil, combine the fig leaves and oil in a blender and blitz. Allow to infuse for 10 minutes. If you like, strain the oil through a muslin cloth to remove any leaves, but this is an optional step.

3. Meanwhile, peel and devein the prawns and remove their heads (you can save these to make homemade prawn stock, if you like!).

4. Halve the prawns, then place between two squares of baking paper on a work surface. Use a rolling pin or the back of a small saucepan to gently flatten the prawns to create a thin carpaccio. Ensure you don’t apply too much pressure, otherwise you will create prawn mince!

5. In a medium bowl, combine the prepared fig leaf oil with the strained yoghurt and season to taste with salt.

6. To serve, spread the fig leaf yoghurt in a circle around the same size as your carpaccio. Top the yoghurt with the prepared prawns. Sprinkle with salt and drizzle with olive oil and a squeeze of lemon juice.

Note

In Italy, red prawns are used for this recipe, but any good quality prawn can be used for this recipe!

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch the full episode here

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