Prawn Tartare with Prawn Cracker Recipe
Cristina Bowerman's light and refreshing starter dish matches fresh prawns with the crispy crunch of a prawn cracker, hummus and a Mexican tomato salsa.
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Cooking tools:
- Saucepan
- Blender
- Deep fryer
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Paper towel
- Serving platter
- Stove
- Spoon
Ingredients
- 300g of dried chickpeas, soaked overnight
- 1 bay leaf
- 2 tbsp of tahini
- 1 lemon, juiced
- 1 garlic clove, blanched and then roasted
- ground cumin
- salt
- 8 prawn crackers, uncooked
- peanut oil, for frying
- 1 tbsp of red onion, cut into brunoise
- 100g of tomatoes, diced
- 8 coriander leaves, roughly chopped
- 140g of prawns, fresh
- olive oil
- 1 handful of salty finger leaf, or samphire
- baby salad leaves
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