12 x plump extra large king prawns/tiger prawns (approx 50g each)
For the garnish
½ crisp iceberg lettuce
One red capsicum
Clove of garlic, sprig of rosemary and thyme, splash of extra virgin olive oil and sherry vinegar
¼ thin baguette
¼ frissee lettuce
Pinch of cayenne pepper
For the sauce
4 extra large tbs thick mayonnaise
1 tablespoon tomato ketchup
Good splash of the following: brandy, Grand Marnier and Worcestershire sauce
Small splash of Tabasco. (If you like it spicy add as much as you like!)
Remove the head and shell from the prawns. Remove the spine, by cutting down the back and pulling out with your knife. Rinse in ice-cold salted water, and dry well. Place in fridge until needed.
Cut the capsicum in half and remove the seeds. Cover with salt, pepper, olive oil, vinegar, garlic and thyme and place in oven on 150c for around 45 minutes until almost soft. Peel while warm and slice into thin strips. Drizzle strips with remaining juices and place in the fridge. Add another pinch of salt if needed.
Wash the iceberg well and spin dry. Slice very fine and then place in the fridge. Mix all of the ingredients for the sauce together, and season to taste. Slice the baguette thinly, place onto a tray and drizzle with a little olive oil. Bake until golden brown then allow to cool. Prepare the frissee by removing all the green bits and leaving the golden bits; wash and spin dry. Place the shredded lettuce in the bottom of the four martini glasses and top with the plump prawns. Arrange the peppers and frissee around the prawns and cover with the sauce. Place croutons on top, add a pinch of cayenne pepper and serve.
Recipe by Guest Chef Justin North, Owner Chef- Becasse & Etch