How to create a Wild Atlantic Prawn and piquillo pepper crostini

The  Staff Canteen

Hello my name is Russell Brown from creative about cuisine and the dishes I’m going to be doing for you today is using some lovely wild Atlantic prawns, we're going to do a Spanish theme with this.

So we're going to start with our piquillo peppers scrape the seeds out of them and that's just going to form of bed for the prawns to sit on and I think the key things to bare in mind with the prawns is not to overpower the flavours their lovely and sweet they’ve got a delicate flavour they take about six years to grow to the size of the ones that were using today come from sustainable fisheries and they also help to official them it helps to sustain communities in those areas.

I've got some capers that I’ve chopped finely chopped drain them out of the Brian or the vinegar give them the rinse off and then you want a little bit of olive oil in there and just a tiny little bit of vinegar to dress this, we've got some really nice px sherry vinegar so nice and sweet Sweetish vinegar and I've got some chargrilled rustic bread there and we're just going to build this up.

So the prawns we're just going to dress with a little bit of lemon juice, little bit of lemon zest and then we're just going to mound theses onto our crostini and then we’ll add a little bit more parsley on the top to finish off, and that's our wild Atlantic prawns with piquillo peppers, sherry vinegar and capers served as a crostini.

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The  Staff Canteen

The Staff Canteen

Editor 20th April 2017

How to create a Wild Atlantic Prawn and piquillo pepper crostini