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Prawn Preparation

Filling Preparation

  • Green bell peppers, roasted, peeled, and sliced into brunoised 20.0 g
  • Pimientos, brunoised 20.0 g
  • Japanese Bread Crumbs, toasted 50.0 g
  • Flat Leaf Parsley, minced 10.0 g
  • White Onions 20.0 g
  • Cayenne Pepper 2.0 g
  • Brandy or Pernod 30.0 ml
  • Rock Salt 2.0 g
  • Cheese 45.0 g

Assembly

  • Extra Virgin Olive oil 30.0 ml
  1. Prawn Preparation

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

    10 minutes
    1. Make Knorr Cream Soup Base (dissolve in 120ml of water) and add the cheese to make the cheese sauce.
    2. Combine the cheese sauce with Lady's Choice Real Mayo, bell peppers, pimientos, breadcrumbs, parsley, white onions, cayenne pepper, Knorr Shrimp Powder, brandy, and rock salt in a bowl.
    3. Gently fold the prawn meat into the mixture.
    4. Taste and adjust seasoning.
  3. Assembly

    15 minutes
    1. Scoop a fully-heaped tablespoon of the mixture onto the back of the prawn shells, patting the filling with a spoon to fill out the shell evenly.
    2. Repeat for the rest of the prawns.
    3. Pre-heat a salamander or broiler to medium heat (or an oven to 350F).
    4. Drizzle the prawns with extra virgin olive oil.
    5. Bake for less than 5 minutes.
    6. Plate and serve.