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This simple starter is all about showcasing beautiful produce. Keeping the ingredients limited, the Costardi Brothers want to highlight the natural flavours of fresh red prawns and langoustine.
First, make the red onion cream. In a large saucepan, start cooking the onion over a low heat. Add the vinegar and sugar and continue to cook until the onions are well-cooked – this will take around 30 minutes
3 red onions, roughly chopped
2 tbsp of white wine vinegar
50g of muscovado sugar
Remove from the heat, blitz in a blender until smooth and set aside to cool
Peel the prawns leaving the shell intact and cut them lengthwise. Add the orange zest and season with oil, salt and pepper, then add some chopped pistachios
4 red prawns
1 orange, zest only
25g of pistachio nuts, chopped
extra virgin olive oil
Peel the langoustines, leaving the tails intact. Quickly fry in a hot frying pan in a dash of oil
Place the prawn on one side of the plate and the onion cream on the other side, place the langoustine on top of the cream. Char the prawn with a blowtorch at the table