Pork Entertaining Entrees Italian

King prawns 'nduja

Name: King prawns 'nduja recipe
Yield: 4
Cuisine: /italian
Ingredients: 1½ tbs salami (see note); 2 semi-dried tomatoes; 2 tsp lemon juice; 2 tsp extra virgin olive oil, plus extra, to drizzle; ½ tsp chilli sauce; 12 green extra-large king prawns, peeled (heads and tails intact); Baby mixed leaves, to serve (optional)

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by Alessandro Pavoni

CHEF

Apr 09, 2025

Spice up your next dinner party by starting things off with these punchy king prawns, which you can make using either 'nduja – a spicy, spreadable salami – or sobrasada – a spreadable cured pork sausage. 'Nduja is hotter than sobrasada, and has a more paprika-heavy flavour. Depending on what you use, you can add a little more chilli sauce to taste when whizzing your sauce.

1½ tbs ‘nduja or sobrasada
2 semi-dried tomatoes
2 tsp lemon juice
2 tsp extra virgin olive oil, plus extra, to drizzle
½ tsp chilli sauce
12 green extra-large king prawns, peeled (heads and tails intact)
Baby mixed leaves, to serve (optional)

Method

1.

Melt the 'nduja or sobrasada in a small saucepan over medium heat, stirring occasionally, until soft. Transfer to a small food processor along with the semi-dried tomato lemon juice, oil, chilli sauce and 1½ tbs water. Whiz until smooth. Season with salt flakes to taste.
2.

Preheat a barbecue flatplate on high (hot coals are even better). Drizzle prawns with a little extra oil and season with salt flakes. Barbecue for 3-4 minutes each sides, until cooked and lightly charred.
3.

Divide between serving plates. Spoon 'nduja paste over prawns, leaving heads and tails uncovered. Garnish with mixed leaves, if using.