Salt baking is a method which helps evenly cook and season whatever is inside. Don’t worry about this being too salty, the shells on the prawns will prevent the flesh from the salt crust. This is a lovely alternative way of cooking and one which will wow your guests when you serve it at the table and break the crust!
Cooking Time: 30 mins
For the prawns:
1kg coarse sea salt
3 egg whites
Zest of 1 lemon
1 tbsp fennel seeds
1 box carabineros (approx. 8 pieces per box)
For the salsa:
1 red pepper
2 tsp olive oil
Juice ½ a lemon
Small bunch of coriander
½ a red chilli
½ tsp chipotle paste
Salt, to taste
Preheat the oven to 200ºC, roast the pepper until softened and skin is a bit charred.
In a large bowl mix together the salt, lemon zest and fennel seeds until well combined.
In a separate bowl whisk the egg whites until they are frothy and hold soft peaks, then mix the egg whites into the salt.
Spread 1/3 of the salt mixture in the bottom of an ovenproof dish, arrange the carabineros on top then cover completely with the remaining salt mixture. Bake in the oven for 20 minutes.
Meanwhile make your salsa. Remove the skin and seeds from your pepper and put all the ingredients for your salsa into a blender or food processor and blend together so it is well mixed but there are still some pieces of pepper and tomato.
Remove the prawns from the oven, knock the salt crust to break it and check one of the prawns to make sure it is cooked through, if they need more time just pop them back in the oven for a few more minutes.
Serve your carabineros with the salsa on the side for dipping, and a nice glass of white wine!