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Prawn tartare with pico de gallo, hummus and prawn crackers

Prawn tartare with pico de gallo, hummus and prawn crackers

PT1H

1
For the hummus, place the soaked chickpeas in a saucepan with the bay leaf and cover with water. Bring to the boil, then simmer gently until cooked through. Leave to cool, then drain the chickpeas through a colander
  • 300g of dried chickpeas, soaked overnight
  • 1 bay leaf
2
Add the chickpeas to a blender together with the tahini, lemon juice, garlic, a pinch of cumin and a little salt. Blitz until you obtain a smooth mixture, adding a little water if too thick
  • 2 tbsp of tahini
  • 1 lemon, juiced
  • 1 garlic clove, blanched and then roasted
  • ground cumin
  • salt
3
Heat the peanut oil in a deep pan or deep fat fryer, and fry the prawn cracker discs until puffed up and crisp. Drain any excess oil on kitchen paper and reserve
  • 8 prawn crackers, uncooked
  • peanut oil, for frying
4
Wash the red onion under cold running water for 10 minutes to remove some of the acidity. Drain and pat dry with kitchen paper, then mix together with the diced tomatoes and coriander for the pico de gallo salsa
  • 1 tbsp of red onion, cut into brunoise
  • 100g of tomatoes, diced
  • 8 coriander leaves, roughly chopped
5
Clean the prawns and remove the intestinal tract. Roughly chop any large prawns and season with a splash of olive oil before mixing with the pico de gallo
  • 140g of prawns, fresh
  • olive oil
6
Spread some hummus on to each serving plate, spoon over some prawn and salsa mixture and add a few salty finger leaves (or sprigs of samphire). Top with crispy prawn crackers, some baby salad leaves and a drizzle of olive oil
  • baby salad leaves
  • 1 handful of salty finger leaf, or samphire

Ingredients

Metric

Imperial

  • Hummus

  • Prawn crackers

  • Pico de gallo

  • Prawn tartare

  • To serve

    • 1 handful of salty finger leaf, or samphire
    • baby salad leaves

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