Prawnstar Dish – Prawns with Tomato, Roasted Pepper, Scorched Chilli, Orange, Rosemary & Garlic
Chef: Prawnstar - Paul Short
- 200g Prawns, thawed
- 1 Red Tomato, sliced
- 1 Yellow Tomato, sliced
- 1 Large Green Chilli
- 1 Red Pepper
- 1 Stem Rosemary, leaves removed, chopped
- 1 Orange – Zested, segmented
- 1 Garlic Clove, crushed
For the Scorched Chilli:
Use a Blowtorch to blister the skin. Slice finely. Set aside.
For the Roasted Pepper:
Heat Oven to 190C. On a foil-lined tray, place a Red Pepper and put in the oven for 40 minutes, turning midway through. Remove and put in a bowl, cover with cling film. Allow to steam for 15 minutes. Peel the skin, remove the stem and seeds, slice and set aside.
To make the Dressing:
In a bowl add the crushed garlic clove, rosemary, orange zest and squeeze in the remaining orange. Season to taste.
Arrange sliced tomato, orange segments and red pepper on the base of the plate. Place prawns in the centre of the plate. Drizzle over some of the dressing, top with the sliced chilli.