What can I say about these elusive prawns? Much coveted in the world of chefs: you’re about to see why. I first ate these at a 3-star restaurant in Denia called Quique DaCosta. "The dish was super elaborate. But – actually - in my opinion, these are best just lightly grilled and seasoned with salt.
Their depth of flavour is incredible and - to copy a great friend of mine, who over the years has also cooked these in his amazing restaurants Jose Pizarro – “Don’t forget to suck the heads!’’
As you lightly cook them, something magic happens in the prawn’s head. Everything turns into a truly delicious soup: trust me, it’s worth it. Soak up all the incredible flavour of the prawns, worth every single penny!" Chef Chris Mackett.
10 min
4-5 min
4 pers
Canapes
Ingredients
• 1 tbsp commis olive oil
• 100ml thick tomato ketchup (I've used Stokes Farm ketchup for this)
• 1 tsp Tabasco
• 1 tbsp creamed horseradish
• Pinch of celery salt
• Maldon sea salt, just for seasoning
• A few celery leaves
• 1 x lemon for zesting
Directions
Step 1 - Prep and heat the Charlie Oven.
Heat the Charlie Oven to 200°°Place a plancha plate into the oven to pre heat it
Step 2 - Make the sauce.
Place the tomato ketchup, horseradish, celery salt and Tabasco into a small mixing bowl. ( a splash of vodka if you like. )
Place the sauce in a bowl for dipping.
Step 3 - Grill.
Lightly drizzle with olive oil over the prawns, Place the prawns onto the Charlie Oven plancha and cook on them both sides for two minutes.
Step 4 - Serve and enjoy.
Remove the prawns from the grill and drizzle the tail with a little of the Bloody Mary sauce, sprinkle with a little Maldon salt, a few celery leaves and a light zesting of the lemon: serve and eat immediately.