A Summer reinvention using my favourite prawns. This dish is so fresh and light but packed full of flavour. Its super simple and will be a winner at any dinner party!
For the Pea Puree
50g Unsalted Butter
150ml Whipping Cream
½ bunch of Mint (picked)
- Add butter to a medium heat pan, add the peas and a splash of water to generate some steam
- Cook until peas are almost soft and remove from pan
- Place in blender add cream and mint and blitz until smooth
For the Coal Cooked Potato Sauce
125g Potatoes, dirty Marias piper
250ml Rapeseed Oil
100ml Rice Vinegar
50ml Squid Ink, optional
1 lemon, juiced
- Cook your potatoes over fire, low and slow on the coals ideally, or roast in oven wrapped in foil until cooked all the way through
- Blitz in blender with skin on, adding your ink, lemon juice and vinegar
- Slowly adding your oil until you have an emulsion similar to the consistency of a mayonnaise
For the cure
100g sea salt
2 teaspoons coriander seeds, crushed
finely grated zest of ½ grapefruit
finely grated zest of ½ lemon
- Ten minutes before you plan to serve, mix together all the ingredients for the cure. Spread one-third of the mixture in a non-metallic bowl large enough to hold the prawns in a single layer.
- Arrange the prawns on top, cover with the remaining mixture and set aside for 10 minutes.
- Remove the prawns from the cure, rinse well and pat dry.
12 Red Prawns, Portuguese or Spanish variety
Peas to garnish
Pea Shoots to garnish
Fresh Almonds, or raw and skin on
- First place your potato sauce down in a circular motion on your plate. Follow that with your pea puree in the gaps of your potato puree
- Place your prawns down, 3 on each plate
- Dress your peas in a little lemon and olive oil and then garnish your plates with them, pea shoots and the almonds slightly crushed.