If you want to impress your guests without breaking the bank or spending the whole day in the kitchen, this a great recipe to make. It’s relatively simple and the ingredients are accessible all year round. It’s packed with flavor and you can easily swap out ingredients for seasonality or dietary restrictions.

Grilled King Prawns, Tonnato, Soba, Asparagus and Prosciutto

Category

Category name

Serves

2

For the Tonnato Sauce

Ingredients

  • 1 (2½-ounce) can Italian tuna, packed in oil
  • Pinch of white pepper
  • ¾ tablespoon small capers
  • 1 teaspoon Worcestershire sauce
  • 4 drops Tabasco sauce
  • 2 teaspoons Dijon mustard
  • 4 tablespoons mayonnaise
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil

Method

  1. In the bowl of a blender, combine the tuna and its oil, a pinch of white pepper, capers, Worcestershire sauce, Tabasco, mustard, mayonnaise, lemon zest and lemon juice and process until smooth. Add the olive oil and blend again until smooth and emulsified. Pour into a jar and store in the refrigerator for up to 2 weeks.

For the Soba Noodles

Ingredients

  • 4 cups water
  • 1 teaspoon salt
  • 12 ounces buckwheat soba noodles
  • ½ tablespoon basil pesto (can be store bought)

Method

  1. In a medium saucepan, bring the water to boil over high heat. Add the salt and then the noodles, stirring until they are submerged. Cook until noodles are al dente, or to your liking, 3 to 4 minutes. Using tongs, remove the noodles and refresh in a bowl filled with ice water. Stir well to remove any excess starch. Drain again and let the noodles sit in a strainer set over a bowl until ready to use.

For the Prawns

Ingredients

  • 2 tablespoons olive oil
  • 1 to 2 cloves garlic, cut into chunks
  • 8 king prawns, size 4 to 6, head removed, peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Cayenne, optional
  • 1 to 2 sprigs fresh marjoram

Method

  1. Heat the oil in a small skillet over medium-high heat. When the oil is hot and wavy, reduce the heat and add the garlic, shaking the pan gently. Season the prawns with salt, pepper and cayenne and add them to the pan, lining them up in a row; add the marjoram and cook, basting the prawns with the hot oil until they are pink and no longer translucent, about 2 minutes on each side.

For the Asparagus-Prosciutto

Ingredients

  • 6 thick asparagus spears, peeled and trimmed to 6-inch lengths
  • 6 slices prosciutto, cold
  • 2 teaspoons extra virgin olive oil

Method

  1. Return the soba cooking water to a boil. Add the asparagus and blanch for 1 to 2 minutes. Drain and refresh in a bowl of ice water. Lay the cold prosciutto on a flat surface, set the asparagus on top at one end and carefully roll the prosciutto around the asparagus, pressing gently to seal the end. Heat 2 teaspoons of oil in a small skillet over medium heat. Add the rolled asparagus seam side down and cook, turning, until golden and crispy.

Garnishes to Serve

Ingredients

  • Cherry tomatoes, halved
  • Edible flowers
  • Flat-leaf parsley leaves

Method

  1. Add the pesto to the noodles, tossing and stirring to coat well. Using chopsticks or tongs, roll half the noodles into a cylinder and set on serving plate. Repeat with the remaining noodles. Dot the plate with the tonnato sauce and pesto and top with the cherry tomato halves. Arrange the asparagus and prawns on top of the noodles and around the plate, and then drizzle the prawns with the remaining olive oil-garlic mixture from the pan. Decorate with flowers and torn parsley leaves and serve immediately.