Wild Atlantic Prawn and Avocado with Romesco Crumb

Wild Atlantic Prawns

Wild Atlantic Prawns

Standard Supplier 20th May 2016
Wild Atlantic Prawns

Wild Atlantic Prawns

Standard Supplier

Wild Atlantic Prawn and Avocado with Romesco Crumb

Recipe for Wild Atlantic Prawn and avocado with romesco crumb dish by Chef Russell Brown from Creative Cuisine


  • For the crumb:
  • 1 small clove of garlic, minced
  • 1dsp olive oil
  • 50g fresh white breadcrumbs
  • ¼tsp smoked paprika
  • 50g ground roasted salted almonds
  • For the dressing:
  • 1tsp dijon mustard
  • 1tsp maple syrup or honey
  • 30ml PX sherry vinegar
  • 100ml grapeseed oil
  • Maldon salt and fresh ground black pepper
  • 2 ripe avocado
  • 400g cooked Wild Atlantic prawns


For the crumb:
In a non stick pan, gently fry the garlic in the olive oil for one minute - don’t allow to colour. Add the breadcrumbs and cook, stirring, until a pale golden brown. Add the paprika and then the nuts. Adjust the seasoning and tip out onto kitchen paper.
For the dressing:
Combine the mustard, maple syrup and the vinegar in a small jug. Gradually blend in the oil and season to taste.
Peel, halve and thinly slice the avocado, and arrange the slices in a line across the centre of four plates. Season the prawns and divide between the plates. Add some crumb in a line over the avocado and then add dots of dressing. Finish with some baby watercress.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.