Tuesday, October 20, 2009

BBQ Prawn Wraps - 2 - $ - !

I am not a big fan of the word fusion. Especially when it is preceded by the word jazz. So I would like to think this dish melds my Greek heritage with my love of Turkish-style kebabs and prawns.

It's easiest to do this on the BBQ, but if you don't have the facilities you can still make it, so read on.

The following quantities are for 2 serves, so add or divide as needed.


200gm peeled, fresh green prawns
2 large pita breads - I like the Greek-style souvalaki pita, you usually find them in the cold section at the supermarket or deli, not with the other breads
1 clove garlic, crushed
2tbs flat leaf parsley, finely chopped
Juice of half a lemon
1 Lebanese cucumber, diced
1 tomato, seeds removed and diced
Lettuce leaves, washed, dried and shredded
Olive oil
Salt and pepper to season

Put the prawns in a bowl, cover with a good dollop of oil and add 1 tbs of parsley, the garlic and lemon juice. Season with salt and pepper and stir well so all the prawns are coated. Cover and place in the fridge for at least half an hour. Don't use a plastic bowl or you'll never get the smell out.
Combine the cucumber and tomato in a small bowl. Cover with a generous seasoning of salt. Cover and put aside. Rinse very well under cold water, just before serving; drain and stir through the remaining parsley.
Once you're ready to cook, warm the BBQ or grill on a medium-high heat. Start with the bread and begin to toast it lightly on each side. You want it a little golden, but not crunchy or you won't be able to roll it.
When the bread is almost done stir fry the prawns on the preheated BBQ plate or fry pan. If it's nice and hot, they should take around 90 seconds to cook.
Cover the bread with the hummus; add the lettuce; add the cucumber and tomato salad; top with the prawns and a dollop of tzatziki. A squeeze of lemon juice if you like it tangy and roll 'em up.


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