Chilli Garlic Prawns and Chorizo with a White Anchovy and Zucchini Salad
For the Prawns
700 green frozen prawns
1 small capsicum
2 chorizo sticks
12 truss tomatoes
10 cloves of garlic
1 tspn ground cumin
1 tspn ground coriander
1 tspn smoked paprika
red wine vinegar (I like the maggie beer variety…)
4 birds eye chilli
2 red onions (one for the salad and one for the sauce)
Lemon rind from 1 lemon
For the Salad
6 marinated white anchovies
1 small bag of rocket
Sourdough bread or you choice of crusty fresh bread
Turn on oven to 220. Cut in half all tomatoes, chop 3 cloves of garlic into slithers and stick 2 -3 slithers into each tomato half. Drizzle with olive oil, a little red wine vinegar, sea salt and pepper. Put in the oven for 2 hrs at 160.
Once the tomatoes are done, chop up chilli, an onion, 3 cloves of garlic and fry up in pan with the spices. Meanwhile, by hand “skin” and mash and mix into the fried spices with a wooden spoon and cook together for 10 or so minutes on medium heat.
Grab the green prawns and cover in tepid water to defrost. Once defrosted, mix in the rind of a lemon, two chopped garlic cloves and a generous dash of olive oil. You can marinate the prawns for 10mins to 24hours.
Chop chorizo up and pan fry. Remove from pan then add prawns. Once prawns are pink combine the tomato sauce and the chorizo and simmer for five/ten minutes whilst making the salad.
To make the salad, sautee onions on a low heat for 15 minutes. Roughly chop anchovies and almonds. With a peeler, peel the zucchini into strips and then cover with lemon juice, sea salt, pepper and some white anchovy brine. Let that sit for 15 or so minutes then combine all ingredients. Season salad to taste with olive oil, sea salt and some red wine vinegar.
Serve the prawns with thick slices of sour dough (either fresh or lightly toasted with some olive oil) and salad.
2 sprigs rosemary roughly chopped
Rind of 1/2 lemon
2 cloves garlic
With a little bit of olive oil, cook up garlic, lemon rind, rosemary, chilli. Once garlic is aromatic add olives and pan fry from around 5 minutes, careful not to let garlic catch. Serve warm with prawns.