Red prawns, lemon and honey emulsion and marinated cavolo nero
Item 1 of 1
- medium
- 4
- 60 minutes
Puglia's close proximity to the Mediterranean sea has ensured that its residents have always enjoyed a bountiful supply of fresh fish and seafood. Igles Corelli selects the finest Puglian red prawns (from Porto Santo Spirito in Apulia) for this starter, serving them raw with a vibrant lemon and honey emulsion, delicate piles of earthy cavolo nero, and splashes of rich prawn sauce.
First published in 2016
Ingredients
Metric
Imperial
Red prawns
- 12 red prawns
Marinated cavolo nero
- 1 head of cavolo nero, 12 leaves only
- 1 tbsp of capers, drained and rinsed in cold water
- 1 spring onion, white part finely sliced
- extra virgin olive oil
- salt
Lemon and honey emulsion
- 35g of lemon juice
- 70g of honey
- 180g of extra virgin olive oil
Prawn head sauce
- 75ml of sparkling water
- 75ml of extra virgin olive oil, light
SAVE RECIPE
Equipment
- Blender
Method
1
Slice the tough stems from the cavolo nero leaves and discard. Wash the leaves, pat dry and finely shred into a large bowl, adding just enough oil and salt to coat and season
- 1 head of cavolo nero, 12 leaves only
- extra virgin olive oil
- salt
2
Roughly chop the capers and stir through the cavolo nero along with the chopped spring onion. Cover the bowl and leave to marinate in the fridge for at least 30 minutes
- 1 tbsp of capers, drained and rinsed in cold water
- 1 spring onion, white part finely sliced
3
Whisk together the honey and lemon juice in a bowl until combined. Continuing to whisk vigorously, pour a steady stream of olive oil into the mixture until completely emulsified. Cover and set aside until needed
- 70g of honey
- 35g of lemon juice
- 180g of extra virgin olive oil
4
For the sauce, remove the shells and heads from the red prawns and then use a toothpick to remove the eyes. Reserve the prawns for serving, and transfer the heads and shells to a blender with the sparkling water and olive oil. Blitz together for 20 seconds
- 12 red prawns
- 75ml of sparkling water
- 75ml of extra virgin olive oil, light
5
Use a spoon to press the mixture through a fine sieve to extract the prawn liquid, discarding the crushed heads and shells
6
To serve, pour a spoonful of the lemon and honey emulsion into the centre of each serving plate and add 3 prawns. Spoon small mounds of the cavolo nero on top and decorate the plate with a little of the prawn head sauce
First published in 2016
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2025