Most Fridays of my
childhood life before I moved to London we would have prawns for supper. When I grew up it was an easy supper to prepare for my mother who worked full time and we never grew tired of it. Even at university we had prawns for supper regularly and I do miss it at times.
Of course there are prawns in the shops here too, but often peeled and therefore less tasty. But when I was shopping at Waitrose for this Friday’s little dinner party they had plenty in the fish counter.
I admit it was a bit alien for my friends to peel prawns for dinner, but they all got into it. And the black garlic dip I served them with was such a nice change from mayonnaise or aioli. Much more depth in flavour I will definitely make this again.
Describing the flavour of the fermented garlic is near impossible as it is rather complex. But compared to regular garlic it is much milder, sweeter and rounder in flavour.
Black garlic-dipp, serves 5-6
Translated and adapted from Pytte’s recipe.
4 cloves black garlic
300 ml full fat creme fraiche
1 lemon wedge, juice only
salt and pepper
Press the black garlic and mix with the creme fraiche. Add lemon juice, salt and pepper and b beat with a stick blender for a few minutes for a fluffy dip.