Healthy Recipe: Roasted King Prawns

07 May 2013

A surprisingly simple seafood appetiser infused with Arabic touches from Li Beirut


100g tiger prawns, head on
40g chick peas
15ml cooking cream
20g unsalted butter
Fresh coriander leaves, finely chopped, to garnish
2g pomegranate seeds
Cress to garnish
10ml extra-virgin olive oil
1 clove garlic
Sprig fresh thyme
1 piece Arabic bread

1. Soak the chick peas overnight in water. Drain and wash.
2. Cook for 2 hours until mushy, then cool in the fridge for about an hour and a half.
3. Cut the Arabic bread into triangles and bake in the oven until crisp.
4. Blend the chick peas to a smooth purée and then pass through a strainer to ensure a smooth consistency.
5. Heat the purée, season and add the cooking cream and butter. Finish with the
chopped coriander.
6. Pan sear the tiger prawns over a medium-high heat and then roast in the oven for 4 to 5 minutes.