(Serves 8)
INGREDIENTS
20 large cooked prawns
1 baby fennel bulb, sliced finely
2 shallots, finely sliced
juice of 1 lemon
20g fresh basil, finely shredded
extra virgin olive oil
salt
fresh ground black pepper
To garnish
proscuitto, grilled and processed roughly
basil, finely shredded
spring onions, finely shredded
2 tbs baby capers
2 tbs extra virgin olive oil
METHOD
Cut each prawn in half horizontally
Combine the prawns with the fennel, shallots, lemon juice, basil and a little oil to bind. Season to taste and set aside for an hour or two.
TO SERVE
On a large white plate heap a tablespoon or so of the mixture into the middle. Put two or three curled spring onions on the top for height, followed by a good pinch of the processed prosciutto.
Stir the capers into the 2tbs of olive oil and drizzle around the plate.
N.B. To make the spring onions curl, slice them into fine long strips of about 6cm in length and place into a bowl of iced water for about half an hour, before draining and using for decoration.
The Avenue Cookery School
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M: 07958 171 787
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