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Verrine of garlicy tiger prawns with chunky guacamole and smoked paprika mayonnaise
Tiger prawns cooked with garlic served with guacamole and a smoked parika mayonnaise.
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15mins
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5mins
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0mn
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Ingredients (Serves 6 )
- For the fish
King prawn(s) : 24 whole - Garlic clove(s) : 2 whole
- Maldon salt : 6 pinch(es)
- Flat leaf parsley : 0.25 bunch
- Freshly ground black pepper : 6 Turn
- Lemon(s) : 0.5 whole
- Olive oil : 2.5 cl
For the sauce
Egg yolk(s) : 2 whole- Dijon mustard : 15 g
- Garlic clove(s) : 1 whole
- Olive oil : 15 cl
- Lemon(s) : 0.5 whole
- Smoked paprika : 5 g
- Cayenne pepper : 3 g
- Fine salt : 6 pinch(es)
For the vegetables
Avocado(s) : 3 whole- Cherry tomato(es) : 100 g
- Red onion(s) : 0.5 whole
- Olive oil : 2.5 cl
- Lime(s) : 2 whole
- Maldon salt : 6 pinch(es)
- Red chilli(s) : 1 whole
- Garlic clove(s) : 1 whole
- Fresh coriander : 0.25 bunch
Recipe method
For the mayonnaise
Finely chop the garlic clove. Whisk together the egg yolks, a squeeze of lemon juice, the Dijon mustard, smoked paprika, the chopped garlic and salt. Start whisking in the olive oil gradually. Continue until the mayonnaise is thick. Season with salt and cayenne pepper.
For the guacamole
Peel and finely dice the red onion and garlic. Finely dice the red chilli. Cut the cherry tomatoes into quarters. Pick the coriander leaves and roughly chop. Cut the avocados in half, remove the stone, remove the skin and then cut the flesh into large chunks.
Mix the avocado with the red onions, chilli, garlic and cherry tomatoes. Season with Maldon sea salt and squeeze on the lime juice. Mix well to break up the chunks of avocado and add the coriander leaves.
For the prawns
Prepare the prawns by removing the head and the shell. Make an incision along the spine with the tip of the knife to remove the black digestive tract.
Peel and dice the garlic clove, chop the parsley.
Heat a frying pan until hot and add a splash of olive oil. Add the prawns. When they are almost cooked add the remaining garlic, parsley, lemon juice and season with salt and pepper.
Whilst the prawns are cooking fill the glasses with guacamole. Top with the prawns and finish with a quenelle of mayonnaise.
Finely chop the garlic clove. Whisk together the egg yolks, a squeeze of lemon juice, the Dijon mustard, smoked paprika, the chopped garlic and salt. Start whisking in the olive oil gradually. Continue until the mayonnaise is thick. Season with salt and cayenne pepper.
For the guacamole
Peel and finely dice the red onion and garlic. Finely dice the red chilli. Cut the cherry tomatoes into quarters. Pick the coriander leaves and roughly chop. Cut the avocados in half, remove the stone, remove the skin and then cut the flesh into large chunks.
Mix the avocado with the red onions, chilli, garlic and cherry tomatoes. Season with Maldon sea salt and squeeze on the lime juice. Mix well to break up the chunks of avocado and add the coriander leaves.
For the prawns
Prepare the prawns by removing the head and the shell. Make an incision along the spine with the tip of the knife to remove the black digestive tract.
Peel and dice the garlic clove, chop the parsley.
Heat a frying pan until hot and add a splash of olive oil. Add the prawns. When they are almost cooked add the remaining garlic, parsley, lemon juice and season with salt and pepper.
Whilst the prawns are cooking fill the glasses with guacamole. Top with the prawns and finish with a quenelle of mayonnaise.
Chef's tip
" Add a real kick to the prawns by adding extra diced chilli just before serving. "
Techniques used in this recipe
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