To celebrate the relaunch of Anada restaurant, head chef extraordinaire Andrew Fisk shared this very delicious entree / appetiser recipe for grilled king prawns with mojo verde, soft eggs and brik. Thanks, Andrew!
6 king prawns
1 large free range egg
1 sheet of Tunisian brik pastry
30g butter, melted
1 bunch of parsley
1 bunch of coriander
½ tsp ground cumin
10ml sherry vinegar
1 clove of garlic
110 ml extra virgin olive oil
Sea salt flakes & pepper
Peel the prawns of their legs and shells leaving the head and tail attached. With a small knife, cut a groove in the back of the prawn and use the tip of the knife to remove the vein. Set aside.
To make the mojo verde, roughly chop the parsley and coriander and place in a food processor. Add the ground cumin, garlic, sherry vinegar, and 100 ml of the olive oil. Puree until fine and season to taste with salt and pepper.
To cook the egg, bring a saucepan of water to the boil. Drop in the egg. If the egg is from the fridge in will take 6 min 45 seconds to cook, from room temperature it will take 6 min 10 sec. As soon as the time is up remove the egg and refresh under lots of cold running water. Peel of the shell. The white should be completely cooked and the yoke still soft and runny.
For the brik pastry, cut into shards, lie on a tray and brush with the melted butter. Lightly sprinkle with sea salt. Bake in a 180 degree celsius oven until golden brown.
To serve, toss the prawns with the remaining oil and season with salt and pepper. Grill on a medium BBQ or heavy based frying pan for 2 min on either side or until cooked through.
Spoon some mojo verde onto a serving plate. Roughly tear the eggs and scatter around the plate. Arrange the prawns on top. Scatter the brik pastry over the top and serve while hot.
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