INGREDIENTS
12 medium green king prawns
200g cold cooked green peas
5 tbsp lemon olive oil
30ml milk
Salt and freshly ground pepper
A pinch of cayenne pepper
50g fresh goat cheese
50ml cream
18 x 2mm slices of radish
18 x 3mm slices of peeled, cooked baby beetroots
18 very fresh walnut halves
About 5 tbsp chives for garnish, finely sliced
1 tbsp finely grated mandarin zest
Juice of ½ lemon
Salt and pepper
1/4 tsp curry powder
METHOD
1. Gently twist the king prawns heads to detach them from the body and pull gently to remove the intestines at the same time. Don’t remove the shells of the body of the prawns.
2. Drop prawns in salted boiling water, return the water to a simmer and turn off heat. Cook prawns for 3 minutes. Drain prawns and cool in ice. Peel prawns.
3. Blend cold cooked peas with 2 tbsp of lemon olive oil and milk to a smooth purée, then pass through a chinois. Season with salt and pepper and cayenne pepper. Refrigerate preparation.
4. Mash goat cheese with cream. Transfer to a piping bag.
5. Place radish slices on a tray and pipe a little goat cheese on the centre of radish slices.
6. Top with beetroot slices. Keep refrigerated.
7. Mix the remaining olive oil with the mandarin zest, lemon juice, a little salt and pepper and the curry powder. Season the cold prawns with half the dressing.
8. Spoon a tablespoon of pea purée in the centre of the plates. Top with 2 prawns per plate, and garnish each with a three-group of radish, three-group of beetroot preparation and walnut halves.
9. Drizzle the remaining dressing over salad and sprinkle generously with chives.