Prawn Tartare with Prawn Cracker Recipe

Prawn tartare with pico de gallo, hummus and prawn crackers

Starter
medium
4
60 minutes

PT1H

Cristina Bowerman's light and refreshing prawn starter recipe matches fresh prawns with an earthy chickpea hummus, a simple Mexican tomato salsa and the crispy crunch of a prawn cracker, or as the Italians say, a 'dragon cloud'.

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Ingredients

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Hummus

300g of dried chickpeas, soaked overnight
1 bay leaf
2 tbsp of tahini
1 lemon, juiced
1 garlic clove, blanched and then roasted
ground cumin
salt

Prawn crackers

8 prawn crackers, uncooked
peanut oil, for frying

Pico de gallo

1 tbsp of red onion, cut into brunoise
100g of tomatoes, diced
8 coriander leaves, roughly chopped

Prawn tartare

140g of prawns, fresh
olive oil

To serve

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

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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

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

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

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

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

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

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Cristina Bowerman

Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. Her creative plates are rooted in Italian tradition with international flair.