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King prawn kebabs with pea brûlée and rocket

King prawn kebabs with pea brûlée and rocket

King prawn kebabs with pea brûlée and rocket

PT1H30M

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1
For the brûlée, bring the cream to the boil and then remove from the heat. Combine in a blender with the peas and sugar and blend until smooth. Add the egg yolks and blend again until thoroughly combined
  • 60g of shelled peas
  • 140ml of cream
  • 2 egg yolks
  • 1 tbsp of sugar
2
Preheat the oven to 125˚C/gas mark 1.5. Lightly butter 4 ramekins, and evenly distribute the brûlée mix between them. Place in a bain-marie and cook in the oven for 20 minutes until just set. Remove from the oven and leave to cool in the water
  • butter
3
In a blender, combine the pieces of chicken breast, egg white and a pinch of salt and pepper and blitz until smooth. Remove from the blender and place in a bowl with the white bread and prawns. Add the chives and stir until fully combined
  • 4 king prawns
  • 85g of chicken breast
  • 15g of egg white
  • 30g of white bread
  • 1 tsp chives
  • salt
  • black pepper
4
Divide the prawn mixture into 4 and distribute each portion onto a piece of cling film. Cut 2 skewers in half and place each mini skewer down the middle of the mix. Fold over the cling film and roll into a kebab shape
5
Sprinkle the pea brûlées with the mint and sugar, caramelise with a blow torch or alternatively place under a hot grill until the sugar melts
  • 1 sprig of fresh mint
6
Heat a little butter in a pan over a medium heat, remove the cling film and gently fry the kebabs until lightly golden all over. Serve with the pea brûlées and a handful of rocket
  • butter
  • 200g of rocket

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Ingredients

Metric

Imperial

Prawn kebabs

Pea brûlées

To plate

  • 200g of rocket

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