Prawnstar Dish – Prawns with Tomato, Roasted Pepper, Scorched Chilli, Orange, Rosemary & Garlic

Wild Atlantic Prawns

Wild Atlantic Prawns

Standard Supplier 13th December 2016

Prawnstar Dish – Prawns with Tomato, Roasted Pepper, Scorched Chilli, Orange, Rosemary & Garlic

⁣Prawnstar Dish – Prawns with Tomato, Roasted Pepper, Scorched Chilli, Orange, Rosemary & Garlic - Serves 2 ⁣Chef: Prawnstar - Paul Short


  • ⁣200g Prawns, thawed
  • 1 Red Tomato, sliced
  • 1 Yellow Tomato, sliced
  • 1 Large Green Chilli
  • 1 Red Pepper
  • 1 Stem Rosemary, leaves removed, chopped
  • 1 Orange – Zested, segmented
  • 1 Garlic Clove, crushed


⁣For the Scorched Chilli:
Use a Blowtorch to blister the skin. Slice finely. Set aside.
For the Roasted Pepper:
Heat Oven to 190C. On a foil-lined tray, place a Red Pepper and put in the oven for 40 minutes, turning midway through. Remove and put in a bowl, cover with cling film. Allow to steam for 15 minutes. Peel the skin, remove the stem and seeds, slice and set aside.
To make the Dressing:
In a bowl add the crushed garlic clove, rosemary, orange zest and squeeze in the remaining orange. Season to taste.
To assemble:
Arrange sliced tomato, orange segments and red pepper on the base of the plate. Place prawns in the centre of the plate. Drizzle over some of the dressing, top with the sliced chilli.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you