George Calombaris' barbecued prawn souva, yoghurt and cucumber

Name: Barbecue prawn souva, yoghurt and cucumber
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 300g Greek yoghurt; 1 tsp dashi powder (from Japanese food shops); Juice of 1/2 a lemon, plus extra wedges to serve; 16 large green prawns, peeled, deveined; 1 tsp chopped thyme leaves; 1 garlic clove, crushed; 2 tbs extra virgin olive oil; 6 Greek pita breads; 1/2 bunch coriander, sprigs picked; 400g baby cucumbers (cukes); 2 long red chillies; 1 star anise; 1 garlic clove, thinly sliced; 1/2 tsp fennel seeds; 2 cups (500ml) white vinegar; 100g each brown and caster sugar

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Barbecue prawn souva, yoghurt and cucumber

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by George Calombaris

Mar 13, 2018

"If you'd like to make the pickled cucumbers you'll need to start the recipe a day ahead; otherwise use gherkins. And if you don't have time to smoke yoghurt, use plain yoghurt – these will be just as tasty."

300g Greek yoghurt
1 tsp dashi powder (from Japanese food shops)
Juice of 1/2 a lemon, plus extra wedges to serve
16 large green prawns, peeled, deveined
1 tsp chopped thyme leaves
1 garlic clove, crushed
2 tbs extra virgin olive oil
6 Greek pita breads
1/2 bunch coriander, sprigs picked

Pickled cucumbers

400g baby cucumbers (cukes)
2 long red chillies
1 star anise
1 garlic clove, thinly sliced
1/2 tsp fennel seeds
2 cups (500ml) white vinegar
100g each brown and caster sugar

Method

1.

For pickled cucumbers, place cucumbers in a 1L (4-cup) heat-proof container. Place all remaining ingredients and 1 tbs table salt in a saucepan and bring to the boil. Pour pickling liquid over cucumbers, cover and chill for at least 24 hours to pickle.
2.

To make smoked yoghurt, line the base of a heavy-based saucepan, with a fitted lid, with 2 layers of foil. Spread woodchips across foil, cover with lid and place over high heat for 10 minutes or until smoking.
3.

Line a colander that fits inside the pan without touching the base with a clean Chux cloth. Add yoghurt and fold over cloth to cover. Working quickly, remove pan from heat, place colander in pan, cover and stand for 1 hour to infuse. Remove colander with smoked yoghurt from pan and chill for 2 hours or overnight until completely chilled. Transfer chilled yoghurt to a bowl and stir through dashi, lemon juice and a pinch of salt flakes.
4.

Meanwhile, toss prawns, thyme, garlic and oil in a bowl. Cover and chill for at least 1 hour to marinate.
5.

Heat a barbecue or chargrill pan to high heat. Wrap pitas in foil and place on grill to warm through while you cook prawns. Grill prawns for 1-2 minutes each side or until just cooked through.
6.

Using tongs, remove cucumber and chilli from pickling liquid and halve lengthways. Spread some yoghurt onto each pita. Top with cucumber, chilli and prawns, and scatter with coriander sprigs. Roll up and secure with baking paper to serve.