Seafood with provençale dressing

Recipe from: 9/13/2007 12:00:00 AM

Ingredients 14
Servings 6
Time 5

Ingredients

  • Dressing
  • 5
    ml
    toasted coriander seeds, slightly crushed
  • 30
    ml
    chopped onion
  • 100
    ml
    fresh lemon juice
  • 250
    ml
    olive oil
  • 1 to 2 tomatoes, skinned and finely chopped
  • 12
    fresh basil leaves, chopped
  • salt and pepper
  • Seafood
  • 2 to 3 cleaned prawns per person
  • 2
    calamari tubes per person
  • 2
    calamari heads per person
  • salt and pepper
  • oil for frying
 

Method

4
 
Dressing
Heat the coriander seeds, onion and lemon juice and strain, reserving the liquid. Add the olive oil to the liquid and leave to stand until cold. Add the tomatoes and basil and season to taste with salt and pepper.
Seafood
Season the seafood with salt and pepper. Fry everything separately in hot oil for 1 minute or until just done, the prawns must turn pink and the calamari white. Turn the calamari tubes and heads only once. Arrange on individual plates and moisten with the dressing. Serve hot or cold with bread.
 

Read more on: shallow-fry
 

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