King prawn kebabs with pea brûlée and rocket
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
This prawn kebab recipe from Frances Atkins features an inspired pairing in the form of pea brûlée. This is a great prawn starter, but the pea brûlée is such a novel idea, you might want to make it on its own and pair it with a piece of beautifully cooked fish.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Prawn kebabs
- 4 king prawns, raw, peeled and chopped into small pieces
- 80g of chicken breast, raw, cut into small pieces
- 15g of egg white
- 30g of white bread, chopped into small pieces and soaked in milk
- 1 tsp red chillies, finely chopped
- 1 tsp fresh coriander, finely chopped
- butter
- salt
- black pepper
Pea brûlées
- 60g of shelled peas, cooked and refreshed
- 140ml of cream
- 2 egg yolks
- 1 tbsp of sugar, plus extra for the brûlée
- 1 sprig of fresh mint, chopped
- butter, for greasing
- salt
To plate
- 200g of rocket
SAVE RECIPE
Equipment
- Bain-marie
- 4 ramekins
- Blow torch
- Blender
- Skewers
Method
1
For the brûlée, bring the cream to the boil and then remove from the heat. Combine in a blender with the peas and sugar and blend until smooth. Add the egg yolks and blend again until thoroughly combined
- 60g of shelled peas
- 140ml of cream
- 2 egg yolks
- 1 tbsp of sugar
2
Preheat the oven to 125˚C/gas mark 1.5. Lightly butter 4 ramekins, and evenly distribute the brûlée mix between them. Place in a bain-marie and cook in the oven for 20 minutes until just set. Remove from the oven and leave to cool in the water
3
In a blender, combine the pieces of chicken breast, egg white and a pinch of salt and pepper and blitz until smooth. Remove from the blender and place in a bowl with the white bread and prawns. Add the coriander and red chilli and stir until fully combined
- 4 king prawns
- 85g of chicken breast
- 15g of egg white
- 30g of white bread
- 1 tsp red chillies, finely chopped
- 1 tsp fresh coriander, finely chopped
- salt
- black pepper
4
Divide the prawn mixture into 4 and distribute each portion onto a piece of cling film. Cut 2 skewers in half and place each mini skewer down the middle of the mix. Fold over the cling film and roll into a kebab shape
5
Sprinkle the pea brûlées with the mint and sugar, caramelise with a blow torch or alternatively place under a hot grill until the sugar melts
- 1 sprig of fresh mint
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024