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One of the coolest summer salads, this prawn cocktail has a Greek tone. Ouzo and taramasalata are the main ingredients to turn a classic salad into a Mediterranean delight. Angela Nicolettou has the recipe.
Greek style prawn cocktail
500g green prawn tails, deveined if needed
4 tbs ouzo
½ tsp dried oregano
1 fennel bulb, finely sliced
Mixed green leaves, cos lettuce, sorrel, etc
Fennel fronds, chopped
Extra virgin olive oil
Grapes, cut in half
Clean prawns and prepare ingredients. In a fry pan, heat 2 tbs of olive oil and add prawns a few at a time until just cooked, remove and repeat until all prawns are just cooked. Return all prawns to the pan; add ouzo, oregano and season to taste. Cook for 2 minutes on high heat. Set aside.
Finely slice fennel bulb using a V-slicer or mandolin (if you have one). Squeeze on some lemon juice and sprinkle with salt. Mix well and set aside. Chop the greens and add to the fennel, together with the fennel fronds. Drizzle with a little olive oil and mix.
To serve, arrange some of the salad in a small bowl, add a couple of prawns on top and drizzle with taramosalata (fish roe dip). Decorate with a couple of grape halves and fennel fronds.
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