Pan-fried garlic king prawns with Italian grissini
by PEDYR’S Bake House
Experience the delight of woodfire chicken skewers marinated in a unique dry rub, served with homemade flatbreads for an outdoor feast.
Ingredients
2 cloves of garlic, finely chopped
1 punnet of cherry tomatoes
200g raw king prawns
2 tbsp tomato passata
1 bag fresh rocket
Olive oil
1kg strong white flour
40g fresh yeast
20g fine salt
500ml water
100ml olive oil
Semolina to dust
Method
Mix the flour and salt together before adding the yeast, water and oil.
Mix on a slow speed for 4 minutes, then on a medium speed for 8 minutes.
Place dough in oiled container and allow to ferment overnight in the fridge.
Light the wood-fired oven 30 minutes before use to get it to the right temperature.
Take the dough from the fridge 30 minutes before using to bring back to room temperature.
Gently tip dough out and form rectangle, don’t push down on the dough just stretch it into shape.
With a dough cutter, cut strips from the rectangle and gently roll into breadsticks using the semolina.
Allow to prove uncovered on the table for 10 minutes.
Place 1 breadstick at a time into the oven using the peel, I could fit about 6 in at one time in the DeliVita.
Bake for 6-8 minutes, checking the colour of the grissini closest to the back of the oven.
When baked, allow to cool while you cook the prawns.
Put a heavy cast iron pan into the oven for 5 minutes to get nice and hot.
When hot, drop a small amount of cooking oil into the pan followed by the prawns; allow to colour slightly.
Tip in the garlic and cherry tomatoes and return pan to the oven for 2 minutes or until the garlic has started to caramelise.
Pour in the tomato passata, allowing it to heat through, then add the rocket.
Return pan to the oven for a minute or so to wilt the rocket and heat sauce through thoroughly.
Serve the prawns with a pile of grissini. Buon Appetito!