- 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
Prawnstar Dish – Prawns with Tomato, Roasted Pepper, Scorched Chilli, Orange, Rosemary & Garlic
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
Ingredients
Method
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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
