Do it Yourself!
This week Coquine Restaurant in South Kensington is celebrating its first birthday. As a way of extending our congratulations and in the spirit of always learning something new we present you with a simple recipe for one of their signature starters for you to try out at home and create your own unique experience.
Ingredients (Serves 8p)
- 1 Baguette
- 8 Raw tiger prawns peeled and deveined
- 50g Alfalfa
- 1 Lemon
- Olive Oil
- Salt & Pepper
For the Guacamole:
- 2 Ripe avocados
- 1 Beef tomato unseeded and finely chopped
- 1/2 Red chili finely chopped
- 25g Coriander
1. Boil 750ml of water in a saucepan with ½ lemon in slices and a pinch of salt. Preheat the oven to 350F (180C).
2. Guacamole: Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, mash the avocado. Add the chopped red chili, lime juice, salt and pepper and mix thoroughly. Add the chopped tomato and mix in gently.
3. Cut the baguette into 4 diagonal slices of around 8cm long, then cut each slice in half to obtain 8x 4cm pieces. Cover with olive oil and toast in the oven for 8-10 minutes or until golden-brown.
4. Drop the prawns into the boiling water for 30 seconds and remove straight away.
5. Spread the toasted baguette smoothly with guacamole, add a little bit of alfalfa, place the butterflied prawns on top, drizzle with olive oil and sprinkle with parsley.