Firstly, Chef Lefteris Lazarou, an Athens native, studied under the renowned Ferrán Adriá at El Bulli many years ago before returning to his Athens home to provide a vanguard take on his classic cuisine.
*** Please note: I have provided you with the Classic Recipe for Dolmades in the Ethnic Section ...
Here is his recipe for Prawns in Grape Leaves ...
32 0unces Grape Leaves rinsed, drained and stems trimmed
1 kilo of Tiny Fresh Shrimp or Prawns
Garlic Cloves ( to your taste, and palate )
1/2 cup Evoo
2 large onions
2 cups long grain rice or wild rice
5 tblsps lemon juice
3 tblsps chopped dill, parsley, fennel seed, oregano fresh leaves
5 cups water
1. heat evoo in heavy large saucepan over medium heat
2. add onions and sauté until translucent about 7 mins. and prepare shrimps apart in boiling salted water for a minute and let cool before placing in the rice mixture
3. stir in rice, lemon juice, the herbs well combined and 1 cup hot water
4. reduce heat and simmer
5. cover and simmer until rice is partially cooked and no liquid remains
6. stir occasionally and simmer 12 to 15 mins or so
7. cover bottom of a large wide sauce pan with some grape leaves
8. place 1 large grape leaf on work surface and spoon a scant teaspoon of rice mixture in each of the leaves
9. fold the bottom over, then fold sides in and roll up
10. place seam side down in sauce pan
11. repeat filling and rolling until all the rice mixture is used
12. Pour water or chicken stock over the grape leaves and cover
13. simmer over medium heat for 40 mins approx
14. using slotted spoon, transfer the rolled leaves to a platter
15. serve with Tzaziki yogurt made with cucumbers and Greek Yogurt
( see my Tzaziki recipe in Ethnic - January of February 2012 )
Have fab weekend.