These are a dream. Soft pita, filled with tangy yoghurt, crispy prawns and perfectly seasoned green things. It’s everything I want in a souvlaki. And yep, apparently you can have a souvlaki without meat.
I always by my prawns with the shell on, peeling them can be tedious but that way they’re nice and fresh and that’s what you want. The chickpea flour is such a winner for coating things in to get a nice crispy finish. It goes really golden and you get that crispy crunch you’re after. Seasoning the flour adds even more flavour to these ridiculously good wraps.
The dill yoghurt sauce is so good with those crispy prawns. I’m a fan of dill with seafood, it’s a classic combination for good reason. And then adding the fresh and dried herbs to the lettuce is so simple and adds all the flavour. Don’t skip this step, it takes it from ‘you don’t make friends with salad’ to ‘okay we can hang’.
I actually don’t know what else to say about these because I feel like the images say it all. i mean look at them! Creamy sauce, crispy golden prawns, bright colourful salady things? Why arne’t you making them right now?
1kg raw prawns (shell on)
2/3 cup of chickpea flour
1 Tbs dried oregano
2 tsp chilli flakes
1/2 tsp paprika
1/2 tsp salt
1 Tbs Extra Virgin olive oil
4 x souvlaki wraps
4 cups shredded lettuce (iceberg or cos work well)
1 tsp dried oregano
1 tsp fresh dill, finely chopped
1 lemon, halved then cut into quarters again.
1 lebanese cucumber, cut into long ribbons (use a mandolin or vegetable peeler)
2 radishes, finely sliced
2/3 cup greek or natural yoghurt
1/4 cup finely chopped dill
salt and pepper to season
Shell and devein prawns, removing the shell on the tail also. Mix together the chickpea flour, paprika, Tbs of oregano and salt in a medium bowl. Add 1/2 the prawns to the bowl and toss to coat completely. Remove the prawns and add the remaining half and toss to coat in the remainimg flour mixture.
Add 1 Tbs oil to a large heavy based fry pan. Fry the prawns in 2 batches as to not over crowd the pan. Wipe out the pan between batched and add the other half of the oil. Cook the prawns for 2 mins on either side or until golden.
Wipe out the pan and warm the souvlaki wraps in it for a minute or two, you don’t want them getting crispy just warm and pliable.
Meanwhile, Mix together the lettuce, 1 tsp oregano and 1 tsp dill, season and add a squeeze of lemon juice.
Mix the yoghurt, remaining dill and another squeeze of lemon juice in a small bowl. Season.
Assemble souvlaki by spreading the sauce down the centre of the wrap, topping with the lettuce, cucumber and radish, then the prawns. Drizzle over sauce generously. Fold in the sides and wrap with baking paper for eases of eating!
Serve any leftover prawns and salad ingredients on the side so you can restuff the souvlaki as you go, in case the next bite looks like it needs extra pizazz 😉