'NDUJA PRAWNS

15-20 MINUTES

‘Nduja prawns in lettuce leaves is a simple and flavourful sharing dish with spicy heat and fresh acidity. Warm fried prawns with ‘nduja are served in crisp butterhead lettuce leaves and topped with lemon-marinated onion and parsley. Perfect as a starter or a lighter snack!

ingredients

• approx. 500 g vannamei prawns (raw, peeled)
• 50 g Nonna Elide ‘Nduja
• 25 g butter
• 1 shallot, thinly sliced
• 1 lemon (the juice)
• 2 msk finely chopped parsley
• 15 leaves butterhead lettuce
• Salt, to taste

How to make it

• Place the thinly sliced onion in a bowl. Add a pinch of salt and squeeze over the lemon juice. Leave for 5 minutes to let the acidity soften the onion. Stir in the chopped parsley.
• Melt the butter over medium-high heat in a frying pan. Add the ‘nduja, stir and let it melt together with the butter. Add the prawns and fry for 5–7 minutes, stirring now and then, until the prawns are cooked through and coated in the ‘nduja butter. Let cool slightly.
• Arrange the lettuce leaves on a serving platter. Place 2–3 prawns in each leaf and spoon over a little of the onion with the lemon dressing.
• Serve immediately as a warm sharing dish. The prawns should be warm, not hot, to keep the lettuce leaves crisp.

Nonna vet bäst.