This recipe is quick and simple. Its fresh flavour and lightness works well as an appetiser. Or you can serve the prawns salad in a bowl and place the toasted baguettes on the side for your customers to help themselves.
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Servings: 1-2 people
Ingredients | |
Half a Cup of Prawns | 2-3 Tbsp Minced Celery |
2 Tbsp Mayonnaise | 2 Tbsp Mayonnaise |
1 Tsp Red Wine Vinegar | Pink Salt to Taste |
Cracked Black Pepper to Taste | 1 Medium Hass Avocado |
3-4 Slices Baguette | 2 Tbsp Extra Virgin Olive Oil |
2 Tbsp Fresh Lemon Juice | Red Chili Pepper Flakes to Taste |
1-2 Tsp Fresh Chopped Herbs |
Ingredients | |
Vogue Colander | Tsuki Chefs Knife |
Vogue Saucepan | Vogue Pastry Brush |
Preparation
- If not already done, clean prawns: de-vein, remove tail, and steam or boil.
- Chop prawns and set aside.
- Wash herbs and dry, reserve for garnish.
Prawns Preparation
- Combine all sauce ingredients: mayo, mustard, red wine vinegar, salt and pepper.
- Add chopped prawns. Stir to combine. Set aside.
Toast Preparation
- Brush baguette slices with 1 teaspoon of extra virgin olive oil. Toast under broiler for 2-4 minutes.
- Combine avocado, olive oil and fresh lemon.
- Spread on toast.
- Top with prawn salad.
- Garnish with red chili pepper flakes and fresh herbs.
Chef Rick's Tips
Make this dish gluten-free by using jicama slices or gluten-free bread instead of a French baguette. Garnish with truffle vinegar to add a rich favor.Twist this dish by using a ceviche style recipe instead of steamed prawns. Let raw prawns soak in the juice of a lemon and lime for 30 minutes prior to serving.
Spice things up by adding chopped cherry peppers to the salad. Serve with a mixed green salad, and garnish with edible flowers.
Take a look at Chef Rick’s website for more mouth watering recipes.
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