Skull island tiger prawns are some of the largest tiger prawns in our seas. They should be available from any good fishmonger, but if you can't get your hands on any, good quality tiger or king prawns will do.
In a medium saucepan over medium heat add the olive oil and the onion and sauté until transparent.
Add cauliflower, a good pinch of salt, and stir well. Sauté for 3-4 minutes.
Add ¼ cup cup hot water and sauté for another 2 minutes, then place a lid over the saucepan and steam for 8 mins. By this time the cauliflower should be tender with a small amount of juice in the bottom of the pan.
Place the cauliflower into a blender with the butter and juices from the pan and puree until very smooth.
Place a saucepan over medium heat add the oil and the garlic and simmer for 1 minute.
Add the butter and the anchovies and simmer until anchovies have broken down, but do not brown.
Set aside and keep warm.
Coat the prawns in olive oil then place in a griddle pan or on a bbq grill. Cook over medium-high heat for 2-3 minutes, until prawns are just cooked. Remove from grill and set aside on a tray.
On 4 large plates, spoon three teaspoons of cauliflower puree on each and place a prawn on top of the puree. Scatter the white radish and sorrel leaves around the prawns, then dress with a tablespoon of the bagna cauda and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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