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Prawn Preparation

  • Prawns (25:1kg), trimmed, deveined, and butterflied (skin on) 15 pc

Filling Preparation

  • Green Bell Peppers, roasted, peeled, and sliced into brunoise 20 g
  • Pimientos, brunoise 20 g
  • Japanese Breadcrumbs, toasted 50 g
  • Flat-Leaf Parsley, minced 10 g
  • White Onions 20 g
  • Cayenne Pepper 2 g
  • Brandy or Pernod 30 ml
  • Rock Salt 2 g

Dish Preparation and Presentation

  • Extra Virgin Olive oil 30 ml
  1. Prawn Preparation

    • Season the prawns with Knorr Aromat Seasoning Powder
    • Arrange them on a sheet tray
    • Steam in a combi oven for 5 minutes
    • Gently remove the meat of each prawn while retaining the integrity of its remaining shell
    • Slice the prawn meat into small dices and place in a clean, non-reactive bowl
  2. Filling Preparation

    • Combine Lady's Choice Real Mayonnaise, Knorr Cheese Sauce, bell peppers, pimientos, breadcrumbs, parsley, white onions, cayenne pepper, Knorr Shrimp Powder, brandy, and rock salt in a bowl
    • Gently fold the prawn meat into the mixture
    • Taste and adjust seasoning
  3. Assembly

    • Scoop a fully-heaped tablespoon of the mixture onto the back of the prawn shells, patting the filling with a spoon to fill the shell out evenly
    • Repeat with the rest of the prawns
  4. Dish Preparation and Presentation

    • Preheat a salamander or broiler to medium heat (or an oven to 350F)
    • Drizzle the prawns with extra virgin olive oil
    • Bake for less than 5 minutes
    • Serve immediately