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Chilli prawns with flatbread
45 m active | 2 h 27 m total
Nutrition facts per serving:
  • Energy in kcal about 634
  • Fat about 35g
  • Carbohydrates about 56g
  • Protein about 21g
This is needed
This is needed for 4 people
Yeast dough
  • 300 g white flour
  • 0.25 tsp sugar
  • 0.75 tsp salt
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 2 dl water
  • 50 g clarified butter, soft
To marinate the prawns
  • 16 unpeeled raw jumbo prawns (organic)
  • 5 garlic clove, sliced
  • 1 organic lemon, set aside the grated zest and use all of the juice
  • 3 tbsp olive oil
  • 1 tsp dried crushed chilli pepper
  • 1 tsp sea salt
To roast in the oven
  • 0.5 bunch flat-leaf parsley, roughly chopped
To cook the flatbreads
  • clarified butter for cooking
Dip
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 150 g plain greek yoghurt
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the water and clarified butter. Knead to form a soft, smooth dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To marinate the prawns
In a bowl, mix the prawns with all of the other ingredients up to and including the fleur de sel, cover and marinate for approx. 30 mins. Transfer the prawns to a baking tray.
To roast in the oven
Approx. 12 mins. in the centre of an oven preheated to 220°C. Remove from the oven and sprinkle with parsley.
To cook the flatbreads
Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll out into flatbreads approx. 4 mm thick. Heat a little clarified butter in a non-stick frying pan. Cook the flatbreads in batches over a medium heat for approx. 2 mins. on each side, remove, cover and keep warm.
Dip
Mix the yoghurt with the reserved lemon zest, parsley and salt.