Fish Roe Dip/Taramosalata with black ink & fried Prawns - &

Fish Roe Salad/Dip aka Taramosalata with black ink and stir-fried Prawns - Taramosalata me melani Soupias kai Garides tiganites
BY: Greek Cooking Made Easy
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SERVES PREP. TIME
5-6 25 min.

COOK. TIME DIFFIC. LEVEL
Potato: 30 min. Moderate
Prawns: 4 min.

Taramosalata is the famous Greek, fluffy pink dip, a very tasty, salty and creamy dip/salad made out of tarama. Tarama is the Greek "caviar", the roe (i.e. tiny eggs) of either cod, carp or mullet.
For those who enjoy Taramosalata, this is the black, special, chic version made with potatoes! If you wonder how that color is achieved, you add black cuttlefish ink in the dip.
And then you serve it with stir-fried, caramelized prawns for a heavenly, exceptional meze.
Suitable for fasting.

INGREDIENTS
Ingredients for the Taramosalata:
70 gr. / 2.5 oz Tarama (fish roe)
300 gr. / 10.5 oz / 1 large Potato or 2 medium size
1/4 cup / 50-60 ml fresh Lime Juice (or lemon)
15 ml / 1 tbsp. Onion, sweet variety
almost 1 cup / 230 ml. Vegetable Oil (or light Olive Oil)
1 tbsp. Dill, finely chopped

Ingredients for the Stir-fried Prawns and to make dip black:
200 gr. / 7 oz Prawns, frozen and thawed (headless, deveined)
30 ml / 2 tbsp. Olive oil
25 ml Soya Sauce
1 tbsp. fresh Coriander, finely chopped (for garnishing)
15 ml / 1 tbsp. Black cuttlefish ink
30 ml / 2 tbsp. Water, lukewarm


BY: Greek Cooking Made Easy
SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy


5-6 25 min.

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: 30 min.
: 4 min.

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