Prawns with hard-boiled eggs and anchovies
“If months had symbols then January would be prawn month.”
- 4 eggs
- 2 tbsp of extra virgin olive oil
- 1 tsp of anchovy paste
- a sprig of flat-leaf parsley
- 8 large, peeled king prawns or 36 peeled school prawns
- red wine vinegar
Not only are the sweet and juicy local school prawns at their best, but tasty western kings, tigers and bananas are plentiful, too. Each has a particular flavour and all can form the centrepiece of a salad, pizza, sandwich, curry or barbecue.
Method
Hard-boil 4 eggs and let them cool. Peel and cut in half lengthways. Scoop out the yolk and mash in a bowl with 2 tbsp of extra virgin olive oil and 1 tsp of anchovy paste (or a salted anchovy mashed with 1 tsp of butter). Refill the egg whites with the mixture.
Chop a sprig of flat-leaf parsley and sprinkle on the eggs.
Arrange 8 large, peeled king prawns or 36 peeled school prawns on top of the eggs.
Dress with a little olive oil and a touch of red wine vinegar.
Serve with crusty bread.
Makes enough for 4.
