Butterflied Prawns with Stracciatella, Anchovies & Candied Lemon

Method

1

For the candied lemons, peel 3-4 lemon from the segments, keep the skin only.

2

Blanch in boiling water 3 times, remove and chill skins every time.

3

Add skins into a frying pan with sugar and water, cook till all the liquid has evaporated. Remove lemons and lay onto baking paper and allow to dry further for 24-48 hours.

4

Crumb prawns by first dusting in flour, then dipped in eggs and last into breadcrumb.

5

Bring extra virgin olive oil to 180°C in a shallow frying pan, cook prawns for 1-2 minutes on each side. Remove and place onto paper towel, season with a pinch of salt.

6

Lay prawns onto a platter, top each prawn with stracciatella cheese and a few drops of chilli oil, a slice of guanciale, 3 anchovies with capers.

7

Garnish with candid lemon, a dust of dried parsley and a drizzle of extra virgin olive oil.

Prep Time30 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

Ingredients

 12 Large prawns, peeled with head on and tail on, then butterflied
 12 Slices of guanciale, thinly sliced
 150 g Panko breadcrumbs
 100 g Plain flour
 250 ml Extra virgin olive oil
 10 ml Chilli extra virgin olive oil, Chef Luca Ciano
 2 Eggs, whisked
 24 Anchovies with Capers, Delicius Anchovies
 100 g Vannella Cheese Stracciatella Cheese
 1 Bunch of parsley, leaves only dried for 2 hours in an 80°C oven, then powdered
 Salt and pepper
Candied lemon
 200 g Lemon skin cut into 1 cm strips
 200 ml Water
 200 g Caster sugar

Ingredients

 12 Large prawns, peeled with head on and tail on, then butterflied
 12 Slices of guanciale, thinly sliced
 150 g Panko breadcrumbs
 100 g Plain flour
 250 ml Extra virgin olive oil
 10 ml Chilli extra virgin olive oil, Chef Luca Ciano
 2 Eggs, whisked
 24 Anchovies with Capers, Delicius Anchovies
 100 g Vannella Cheese Stracciatella Cheese
 1 Bunch of parsley, leaves only dried for 2 hours in an 80°C oven, then powdered
 Salt and pepper
Candied lemon
 200 g Lemon skin cut into 1 cm strips
 200 ml Water
 200 g Caster sugar
Butterflied Prawns with Stracciatella, Anchovies & Candied Lemon
IngredientsDirections