In time for the Easter weekend…we thought you’d enjoy this Prawns and Greek Fava recipe from Michelin Star Chef, Yiannis Kasidokostas.
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The video and recipe were part of an article we published on greekcitytimes.com for SOWL Restaurant. Click the link in our bio to Content & Articles to see the article on our website & on @greekcitytimes
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Client: SOWL Restaurant, Greek City Times
Services: Content, Advertorials
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PRAWNS & GREEK FAVA RECIPE
Serves 4
Ingredients
Greek fava puree · 300g yellow split peas
· 600ml warm water
· 1 tsp salt
· ½ tsp white ground pepper
· 2 tbs white balsamic vinegar
· ½ brown onion fine chopped
· 1 tsp ground coriander
· 100ml olive oil
Prawns .1 kg fresh prawns (head removed and cleaned, cut in halves)
· 200ml extra virgin olive oil
· ½ tbs mild cayenne pepper
1. Wash yellow split peas lightly under cold water for a minute.
2. Place a thick bottomed pot on a medium heat flame and add two tablespoons of olive oil, the chopped onion, yellow split peas well strained, salt, pepper and coriander.
3. Stir until the onions are soft and add the water.
4. Cook until the yellow split peas become soft in a creamy and chunky consistency.
5. In a blender add the cooked ingredients from the pot and the white balsamic vinegar.
6. Blend until smooth and creamy consistency.
7. Return the fava puree back in a thick bottom pot and add olive oil and season to taste.
8. Cook until thick and creamy.
9. Mix the olive oil with the mild cayenne pepper.
10. On a flat baking tray apply baking paper and prawns with shells touching the bottom of tray.
11. Add the spiced olive oil on the flesh of the prawns and bake in the oven at 170 degrees Celsius for 2 mins.
12. Season with sea salt flakes.
13. Plate up and garnish
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