Azada’s Olive Oil & Basil is full of fragrance, and freshness. When paired with shellfish, the citrus notes in basil, it makes for a beautiful match, with aromas of lemongrass, citrus and subtle anise.
This sweet, gracious herb is good for a whole lot more than hiding it in a sauce. We love this combination of gently cooked shellfish with aromatic ingredients, in this sweet but gentle basil salad.
2 tablespoons Azada Olive Oil & Basil
4 medium cloves of garlic, minced/puréed
A small handful of fresh coriander, finely chopped
2 tablespoons soy sauce (gluten-free soy sauce)
1 teaspoon wok sauce
200 grams raw prawns, shelled and deveined
2 shallots, peeled and finely diced
Freshly ground black pepper
In a small mixing bowl, mix the garlic, soy sauce and wok sauce together, once combined add the prawns and stir gently to coat all the prawns.
Carefully, arrange the prawns in a heatproof dish and place in a steamer, set over boiling water and steam for 5-7 minutes, until the prawns have turned a delicate pink.
Meanwhile, in a small bowl, mix Azada’s Olive Oil & Basil and chopped shallots together. Season with pepper and set aside.
Once the prawns are cooked, place on a serving dish and sprinkle the basil infused shallots on top and serve hot.