Pan-Fried Socca with Prawns, Shaved Crudité and Chèvre Cream

By Culiora

Crispy pan-fried chickpea flatbreads serve as the base for sweet hand-peeled prawns and a crunchy shaved vegetable crudité. A tangy whipped chèvre cream seasoned with lemon and herbs ties the rich pancake and fresh toppings together seamlessly.

• Servings: 4
• Prep time: 25 min
• Cook time: 20 min
• Total time: 45 min

Ingredients

• 200 g chickpea flour
• 300 ml lukewarm water
• 3 tbsp olive oil
• 1/2 tsp salt
• 1 tsp fresh rosemary needle, finely chopped
• 2 tbsp olive oil for frying
• 150 g soft goat cheese (chèvre without rind)
• 100 g crème fraîche
• 1 pcs lemon, zest finely grated and half juiced
• 1 pcs small garlic clove, finely grated
• 1 pinch black pepper, freshly cracked
• 400 g fresh cooked prawns, peeled (shell-on weight approx. 800 g)
• 1/2 pcs fennel bulb, shaved paper-thin on a mandoline
• 6 pcs radishes, trimmed and shaved paper-thin
• 1/2 pcs cucumber, thinly sliced
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 2 tbsp fresh dill, coarsely chopped
• 1/4 tsp flaky sea salt

Instructions

1. Whisk the chickpea flour, lukewarm water, 3 tablespoons of olive oil, salt, and finely chopped rosemary together in a medium bowl until a completely smooth, thin batter forms. Cover and let rest at room temperature for at least 30 minutes.
2. While the batter rests, prepare the chèvre cream: in a small bowl, mash the soft goat cheese with crème fraîche, lemon zest, 1 tablespoon of lemon juice, and grated garlic until smooth and spreadable. Season with a pinch of freshly cracked black pepper, then chill until serving.
3. Prepare the crudité: immerse the thinly shaved fennel, radishes, and cucumber in a bowl of ice-cold water for 10 minutes to crisp up, then drain thoroughly and pat dry with paper towels. Toss lightly in a bowl with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, fresh dill, and flaky sea salt just before assembling.
4. Heat 1/2 tablespoon of olive oil in a 24-26 cm cast-iron or heavy non-stick frying pan over medium-high heat until shimmering. Pour in one-quarter of the socca batter, swirling quickly to cover the base evenly.
5. Fry the pancake undisturbed for 3 to 4 minutes until the edges turn crisp, deep golden, and pull slightly away from the pan, and bubbles on top set. Flip and cook the second side for another 2 minutes until lightly browned. Transfer to a warm plate and repeat with the remaining batter and oil to make four pancakes.
6. Assemble by spreading a generous dollop of whipped chèvre cream over each warm socca. Top generously with the tossed fennel-radish crudité and peeled prawns, and finish with an extra crack of black pepper and dill sprigs.