- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 30 minutes
- Effort: easy
For the prawns
- 12 raw jumbo prawns, shell on
- 1 tbsp olive oil, plus extra to drizzle
- 1/2 onion, finely chopped
- 1/2 sticks celery, finely chopped
- 1 green chilli, finely chopped
- 2 cloves garlic, crushed
- 100 g cooked risotto rice
- 1 egg
- 50 g parmesan, grated
- 1 tsp Dijon mustard
- 1 tbsp chives, finely chopped
- 30 g fresh white breadcrumbs
- 12 slices pancetta
For the salad
- 2 tbsp mayonnaise
- 2 tbsp soured cream
- 2 tbsp lemon juice
- 3 shallots, chopped
- 150 g lovage, leaves only, or celery tops, chopped
- black pepper
- 400 g cooked new potatoes, roughly crushed
- 1 small radicchio, finely shredded
- 2 lemons, quartered
1. Preheat the oven to 220C/gas 7. Peel the prawns, leaving the tail intact.
2. Use a small sharp knife to cut along the belly side of each prawn and remove the intestinal thread. Gently press along the back of each prawn to open the underside out like a butterfly. Cover and place in the fridge.
3. In a large frying pan, heat the oil and cook the onion, celery, chilli and half the garlic, until soft but not browned, stirring often.
4. Add the risotto rice.
5. Stir in the egg, cheese, mustard, the chives and the breadcrumbs. Season the mixture to taste with salt and pepper.
6. Divide the stuffing mixture into 12 balls and press each ball into the cavity of each prawn. Tightly wrap a slice of pancetta around each prawn.
7. Place the filled prawns on a baking tray bake 10 minutes or so, until golden.
8. Meanwhile, combine the mayonnaise, soured cream, lemon juice, shallots and lovage leaves together.
9. Add the crushed potatoes and toss gently. Season with salt and pepper.
10. Divide the radicchio between four places and top with the salad. Place the prawns on top and drizzle over a little extra olive oil. Garnish with lemons quarters and serve immediately.
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