'Nduja prawns with focaccia
This punchy BBQ starter couldn’t be easier – wrap everything in a foil parcel and in a few minutes you’ve got spicy prawns bathed in their own sauce. Perfect served with the focaccia for mopping up the sauce
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 180g raw king prawns
- 40g ’nduja, crumbled into pieces
- 1garlic clove, thinly sliced
- splash of white wine
- 2large slices of focaccia
- a handful of flat-leaf parsley leaves
Instructions
Step 1
Heat the barbecue to high with the coals spread out in an even layer. Spread out a large piece of foil, then fold in half lengthways to make it sturdier. Gather up the sides, put in the prawns, ’nduja and garlic, and season. Pour in a splash of wine, then seal up the parcel so it’s completely sealed. Cook on the barbecue for 10 mins, occasionally turning the parcel. (If you’re not using a barbecue, heat the oven to 220C/200C fan/gas 7. Parcel the prawns as above, put onto a baking tray and roast for 10-12 mins, or until the prawns are cooked through. Grill the focaccia to serve.)Step 2
While the prawns are cooking, put the focaccia slices onto the grill and toast for 30 seconds-1 min or until golden brown. Carefully unravel the foil parcel, check the prawns are cooked through then scatter over a few leaves of flat-leaf parsley and serve with the focaccia for swiping up the sauce.