Tasty and sought-after, the purple prawn is considered a niche product thanks to its rarity and the nutritional properties that set it apart from other prawns. It is found mainly in the Ionian area and has a very bright red colour with blue streaks. Its texture is soft and not very juicy, which makes it ideal for raw dishes like this refined starter.
| Serves | Difficulty | Preparation | Cooking |
| 4 people | Easy | 30 minutes + 3 hours resting | 3 minutes |
Ingredients
- 500 g of Purple prawns
- Juice of 2 lemons
- About 10 fresh mint leaves
- Extra virgin olive oil to taste
- Fine salt to taste
Method
- Carefully clean the prawns, removing the shell, head and intestine, and sear them in a pan with very little water for about three minutes.
- In a bowl, mix the lemon juice, oil, salt and fresh mint and emulsify.
- Lay the prawns in a baking dish without overlapping them, cover them completely with the marinade, seal the dish with cling film and keep in the fridge for at least three hours.
- Before serving, it is best to bring the prawns to room temperature by leaving them out of the fridge for about 15-20 minutes.