'NDUJA PRAWNS

ingredients

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

Here's how

• Place the finely sliced shallot in a bowl. Add a pinch of salt and squeeze over the lemon juice. Leave for 5 minutes to let the acidity soften the shallot. Stir in the chopped parsley.
• Melt the butter in a frying pan over medium-high heat. Add the ‘nduja, stir, and let it melt into 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 shallot and lemon dressing.
• Serve straight away as warm finger food. The prawns should be lukewarm, not hot, to keep the lettuce leaves crisp.

Nonna vet bäst.

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