Dolce Vita's
Grilled Prawns
A perfect summer recipe: fresh prawns and calamari,
with a fresh salad and homemade tartare sauce.
INGREDIENTS
For the prawns: 1 lb large prawns (peeled, deveined), 1 orange zest,
1 lemon zest, 2 tbsp olive oil, salt & pepper.
For the calamari: 1 lb calamari (rings), 1 cup flour, vegetable oil
(for frying), salt & pepper.
For the tartare sauce: 1/2 cup mayonnaise, 2 tbsp chopped dill
pickles, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tbsp chopped
parsley, salt & pepper.
For the salad & garnish: 1 cup halved cherry tomatoes,
mixed salad greens, 1/2 lemon (wedges).
METHOD
• Marinate the Prawns (min. 4 hrs): Toss peeled, deveined prawns
with orange zest, lemon zest, and olive oil. Refrigerate.
• Prepare the calamari: Toss calamari rings in flour.
• Make the tartare sauce: Combine mayonnaise, chopped dill
pickles, capers, lemon juice, and parsley. Season with salt
and pepper.
• Grill the prawns: Preheat grill, season marinated prawns
with salt and pepper, and grill 2-3 min/side until cooked.
• Fry the calamari: Heat oil to 350°F (175°C), fry floured calamari
in batches 2-3 min until golden and crispy. Drain and season.
• Assemble: Plate fried calamari and grilled prawns with
tartare sauce, halved cherry tomatoes, mixed salad greens,
and lemon wedges.
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