INGREDIENTS

Prawns Peeled  – 4 each

Prawn Head & Tail on –  1 each

Baby Gem –  1 each

Chilli Mayo – 30ml + 15 ml

Avocado – ¼ each

Lemon Grilled – ½ each

Bread –  2 slices

Orange Zest Candied – 5g

Salt & Pepper – 1g

 

PREP METHOD:

CHILLI MAYO:

Place 100 gm of mayonnaise, 10 gm chopped red chilli, 30gm ketchup, ½ clove garlic chopped, 3 ml of tabasco, and 5ml of lemon juice & Zest add seasoning and mix well set aside.

PRAWN MIX:

  Cook 4 tiger prawns peeled, and 1 large Prawn head & tail on in garlic, thyme shallot and season well. 

BABY GEM:

1.     Wash baby gem well.

2.     Julien 1 baby gem, ¼ the heart and keep a few large leaf whole.

CANDIED ORANGE ZEST:

1.     Soak the orange in warm water for 20 min

2.     Dry and zest (remove all white pith)

3.     Place zest in a pan w/ cold water and bring to the boil, drain and repeat 3 times starting from cold each time.

4.     Make syrup w/ 80g caster sugar & 160 gm water and reduce, add the zest for 2-3 min- dry on cooling rack.

 

SERVE:

1.     Arrange 4 large leafs on the dish, 2 slices of bread, 1 slice butter and ½ grilled lemon in the other side.

2.     Mix the Julien gem and ¼ hearts with chilli mayo and the peeled prawns, spoon onto the centre of the large leafs.

3.     Put the ¼ Fan of avocado & spoon a dollop of chilli mayo on top of the prawn & gem mix, then put the large head & tail on prawn on top of that.

4.     Sprinkle with candied orange zest, cracked pepper.

 

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