'The Mediterranean' – red prawns with burrata, tomato and basil

  • Starter
  • medium
  • 4
  • 3 hours 30 minutes, plus 4 days marinating

PT3H30M

PT

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Ingredients

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Imperial

Red prawns

Onion

  • 1 red onion, halved
  • 200ml of raspberry vinegar
  • 30g of sugar

Lemon purée

  • 1 lemon, sliced
  • 100g of sugar syrup

Tomato soup

Chive oil

  • 100g of grapeseed oil
  • 40g of chives

To plate

  • 200g of burrata
  • 8 black olives, preferably Taggiasca, halved
  • 4 slices of bread, toasted
  • micro herbs, to garnish
1
To begin, prepare the onion petals. Make a syrup with the raspberry vinegar and the sugar by heating in a small saucepan until the sugar has dissolved. Remove from the heat and allow to cool
  • 30g of sugar
  • 200ml of raspberry vinegar
2
When the syrup is cold, tip the syrup in a vacuum bag with the onion halves, seal, and leave in the fridge for 4 days. After this time break the onion into individual petals
  • 1 red onion, halved
3
For the lemon purée, place the lemon slices and the sugar syrup in a small saucepan and simmer gently for 3 hours. Drain and blend to obtain a thick and smooth purée
  • 1 lemon, sliced
  • 100g of sugar syrup
4
Roast the tomatoes under a hot grill then blitz in a blender with the remaining ingredients and pass through a fine sieve. Chill in the fridge until ready to serve
5
To make the chive oil, blitz together the chives and oil and pass through a fine sieve
  • 40g of chives
  • 100g of grapeseed oil
6
Season the prawns with salt and pepper and cook in a hot frying pan for 2–3 minutes
7
To serve, place 50g burrata in the centre of each plate and dot around some lemon purée. Add a prawn, four olive halves, a few onion petals and toasted bread to each plate
8
Serve the tomato soup in a separate glass with a few drops of chive oil and some micro cress
  • micro herbs, to garnish
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