Prawn ajo blanco

2 April, 2017





8 large green prawns, peeled and cleaned
1 small red chilli, seeded and finely chopped
1 tbsp coriander leaves, finely chopped
1 lemon, zest finely grated
pinch of salt
60 ml (¼ cup) sherry vinegar
1 tbsp extra virgin olive oil, plus extra, for drizzling

Ajo blanco

½ green apple, peeled, quartered, cored and chopped
100 g (⅔ cup) blanched almonds
1 garlic clove, peeled
2 thick slices day old bread, soaked in water until soft, then squeezed dry
100 ml extra virgin olive oil
1½ tbsp sherry vinegar
1 tsp orange blossom water, or to taste
sea salt, to taste


1 green apple, peeled and finely diced
25 g (¼ cup) flaked almonds
1 tbsp finely chopped chives
extra virgin olive oil, for drizzling
pinch of sea salt
handful of micro cress leaves

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 2 hours

To make the ajo blanco soup, place the apple, almonds, garlic and bread in a food processor and process until smooth. With the motor running, slowly add 200 ml water, then add the oil and vinegar. Add the orange blossom water and season with sea salt. Transfer to a jug and refrigerate for 2 hours or until chilled.

Meanwhile, finely chop the prawns, then place in a bowl with the chilli, coriander, lemon zest, salt, vinegar and oil. Stir to combine well, then cover and refrigerate while the soup is chilling.

To make the dressing, place all the ingredients in a bowl and toss gently to combine.

To serve, divide the soup among shallow bowls, top with the prawns, then a little dressing and a drizzle of oil.

For more tastes and flavours from the Middle East explore the spices available on our SHOP

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