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!
Ingredients
For the Pea Puree
500g Peas
50g Unsalted Butter
150ml Whipping Cream
½ bunch of Mint (picked)
For the Coal Cooked Potato Sauce
125g Potatoes, dirty Marias piper
250ml Rapeseed Oil
100ml Rice Vinegar
50ml Squid Ink, optional
1 lemon, juiced
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
To Finish
12 Red Prawns, Portuguese or Spanish variety
Peas to garnish
Pea Shoots to garnish
Fresh Almonds, or raw and skin on
METHOD
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
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
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.
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.