CURED PRAWNS | Peas | Potato Sauce

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

500g Peas

50g Unsalted Butter

150ml Whipping Cream

½ bunch of Mint (picked)

  1. Add butter to a medium heat pan, add the peas and a splash of water to generate some steam
  2. Cook until peas are almost soft and remove from pan
  3. 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

  1. 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
  2. Blitz in blender with skin on, adding your ink, lemon juice and vinegar
  3. Slowly adding your oil until you have an emulsion similar to the consistency of a mayonnaise

For the cure

150g sugar

100g sea salt

2 teaspoons coriander seeds, crushed

finely grated zest of ½ grapefruit

finely grated zest of ½ lemon

  1. 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.
  2. Arrange the prawns on top, cover with the remaining mixture and set aside for 10 minutes.
  3. Remove the prawns from the cure, rinse well and pat dry.

To Finish

12 Red Prawns, Portuguese or Spanish variety

Peas to garnish

Pea Shoots to garnish

Fresh Almonds, or raw and skin on

  1. 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
  2. Place your prawns down, 3 on each plate
  3. Dress your peas in a little lemon and olive oil and then garnish your plates with them, pea shoots and the almonds slightly crushed.

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