Black Tiger Prawns
12 ea 8/12 Black Tiger Prawns
1 ea Baby Gem Heads
200 g Rocket Leaves
100 ml Olive Oil
0.5 ea Fresh Lemon
1 ea Garlic Cloves
3 ea Large Ripe Tomatoes
0.5 ea Cucumber
0.5 ea Red Bell Pepper
1 ea Birds Eye Chilli
1 ea Shallot
50 ml Olive Oil
2 tsp White Wine Vinegar
10 g Chopped Coriander
10 g Chopped Flat Leaf Parsley
10 g Chopped Thyme
Salt and Pepper
2 ea Ripe Avocados
1 ea Lime
1 ea Lemon
0.5 ea Finely Chopped Red Onion
0.5 ea Finely Chopped Chilli
1 ea De-seeded and finely chopped Tomato
Salt and Pepper

Black Tiger Prawn Martini


Jumbo Black Tiger Prawn Martini

Poached Indian Ocean Tiger Prawns, avocado and roast pepper guacamole, Rocket and baby gem leaves and FIRE hot gazpacho Sauce.


Tiger prawns

Remove the heads and shell the prawns but leave a little shell on the tail for presentation and to make them a little easier to pick up and dip. Bring a small pot of water to the boil and add the pulp from the lemon you have juiced. Place to the prawns into the boiling water and simmer for 3-4 minutes, remove and place in a bowl of ice water to prevent them overcooking. Drain the prawns well and drizzle with a little olive oil. Set them to one side ready for serving.


Begin by peeling and roughly chopping all the vegetables. Place all of the ingredients into a food processor and blend until smooth. Finish with a little salt and pepper to taste, if you think it needs a little more spice add a little more chilli.


Begin by peeling and removing the stone from the avocados. Place them in a bowl along with the juice of the lemon and lime. Use a fork to crush them into a rough paste. Now add the remaining ingredients and mix well. Check the seasoning and cover immediately to avoid browning of the avocados.

To Serve

Take a nice big Martini Glass to serve this dish in. Dress the rocket and baby gem with a little olive oil and another squeeze of lemon. Place the leaves at the bottom of each glass. Now spoon a good layer of Guacamole on top, add a thin layer of leaves before spooning some gazpacho and top of this. Now place 3 prawns around the rim of each glass, ready to dip.

Begin by preparing the Crème base. In a blender place, the cream, whole egg, egg yolks, garlic, seasoning and just 20g of the brown shrimp. Blend the whole mix until smooth. Now pour the mix into 4 shallow ovenproof bowls, now evenly share the remaining brown shrimp into each dish. Place the dishes on a baking tray and cook in a preheated oven at 120 degrees for 45 minutes or until the mix is set and jelly-like in consistency. Allow to cool but don’t refrigerate before serving. This dish is best at room temperature. Now spread a layer of the cheese over the top of each dish and place the dishes under a hot grill until the cheese begins to turn golden.

For the garlic toast simply cut the focaccia into very thin layers and cut into rectangular or triangular shapes. Coat each piece with a little garlic butter and bake in a hot oven until they turn golden brown. Remove and allow to cool before serving.

Now prepare the cucumber. In a small pot bring the sugar and rice wine vinegar to the boil and remove from the heat and allow to cool. Slice the cucumber either on a mandolin into long strings taking care not to add the soft seeded centre or slice the cucumber down the middle, remove the seeds and slice into very thin half rounds. Place the cucumber into a bowl, add a little salt followed by the now cooled vinegar mix and the chopped dill.

To serve place the brulée in the centre of a serving plate with a few pieces of toast alongside and a small dish of pickled cucumber.