Prawns

Grilled Balmain bugs catalana

Name: Grilled Balmain bugs catalana
Yield: 2
Ingredients: 4 Balmain bugs (or giant prawns); 100ml extra virgin olive oil; 2 oxheart or large truss tomatoes, deseeded and finely chopped; 2 eschalots, finely chopped; 1 handful small basil leaves (or chopped basil); 2 tbs red wine vinegar; Lemon wedges to serve

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by Silvia Colloca

Cook and author

Feb 08, 2017

Nothing says 'special' quite like a big plate of beautifully cooked Balmain bugs. Decadent and divine in equal measure.

4 Balmain bugs (or giant prawns)
100ml extra virgin olive oil
2 oxheart or large truss tomatoes, deseeded and finely chopped
2 eschalots, finely chopped
1 handful small basil leaves (or chopped basil)
2 tbs red wine vinegar
Lemon wedges to serve

Method

1.

Use a large knife to halve the bugs lengthways starting from underneath the head where the shell is softer.
2.

Brush the cut sides of the Balmain bugs with 2 tbs extra virgin olive oil. Season with salt and pepper.
3.

Heat a large frypan (with a lid) over medium-high heat. Add the bugs, cut side down and cook, covered for 2-3 minutes until the flesh is golden.
4.

Turn the bugs onto their shell, add a little water to the pan to create steam, then cover and continue to cook for a further 2-3 minutes until they are just cooked through. Remove and place on a platter.
5.

Combine the tomatoes, eschalots, remaining olive oil, basil, vinegar and season. Spoon over the flesh of the bugs and serve with lemon wedges.