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A taste of the Scott Dunn chalet experience

We thought we’d share this feedback from guests who recently returned from one of our luxury catered chalets in Courchevel 1850, Chalet Pralong – and a recipe they particularly enjoyed courtesy of Pralong chef, George.

We just wanted to say a HUGE thank you for the most fabulous week in Courchevel and particularly in Pralong. The whole family (not counting baby Arthur’s vote!) thoroughly enjoyed the week and I, in particular, found it the most relaxing week I have had in the last four and a half years!

The food and wine were superb. Thank you also for providing great meals for the children, including Arthur, and sorting out his bottles was well beyond the call of duty but nonetheless very much appreciated!

PS This is really cheeky but if you get this in time, and are happy to, would you share your recipe for the prawn starter with crème fraiche that George the chef prepared for us? I have a dinner party on Friday at which I need to impress!

So, here’s the recipe that made such an impression (and in George’s words “painfully simple” to create yourself):

Amalfi-style prawns with lemon and mint crème fraiche

2 tbsp extra-virgin olive oil
2 garlic cloves, finely crushed
12-16 mint leaves, chopped
450g raw, peeled prawns
50g dry breadcrumbs
lemon wedges, to serve

Soak about 20 wooden skewers. Put the olive oil, garlic, most of the mint (save some for serving) and prawns in a medium bowl and season well. Toss to coat evenly, then chill and marinate for 1 hr.

Heat the grill to medium. Thread 3-5 prawns onto each skewer. Place the breadcrumbs on a plate. Shake any excess marinade off the prawns, then press the breadcrumbs all over.

Place all the skewers on a lightly oiled baking sheet, then place under the grill. Depending on the size of the prawns, cook on each side for around 2 mins, until the breadcrumbs are golden and the prawns have turned pink. Watch them closely as they cook very quickly. Scatter with mint add lemon juice to creme fraiche, season, and add chopped mint.

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