Prawn and zucchini starter with mint and lemon dressing and horseradish and creme fraiche sauce
(3) For the prawns
200g raw king prawns, cleaned and deveined
1 garlic clove crushed
1tbs olive oil
Salt and pepper to taste
Salad leaves of choice
Heat up oil then add the garlic and prawns and fry till prawns are nice and pink, season to taste
(2) For the zucchini fritters
1 medium zucchini, cut into 1/2cm width lengthwise
100g tempura flour
100-120mls tonic water or normal ice cold water
Plenty salt
Wash the zucchini after cutting, place in a sieve or colander then sprinkle with the salt and let rest for half an hour
Mix the flour with tonic water and whisk till lump free
Dip the zucchini in the batter and fry in hot oil I small batches till crispy and light golden.
(1) Dressing
20g fresh mint leaves chopped
2tbs lemon juice
Zest of one lemon
1tbs horseradish
2tbs creme fraiche
Blitz the mint leaves, lemon juice and olive oil until smooth then set aside
Mix the horseradish and creme fraiche and season with salt and pepper and set aside.
(4) Drizzle the mint sauce at the bottom of the plate, arrange your salad and prawns then a scoop of creme fraiche on top or on the side as desired.
(Sorry folks it's a bit mixed up but I have numbered the steps for you.
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