SALT BAKED KING PRAWN WITH SALAD OF RED RICE
Recipe Created By:
Jason McCrellis
Serves
4
ready in
30 minutes
difficulty
Medium
What you will need
- 250g Riso Gallo Red Wholegrain rice
- 4 whole king prawns
- 60g Maldon sea salt
- 500ml Essential Cuisine fish stock
- 50g cooked garden peas
- 20g rock samphire blanched
- 2 medium heritage tomatoes diced. 1/2 tea spoon Essential Cuisine lobster glaze
- 1 lemon juice and zest
How to prepare:
Cook the Riso Rosso in the fish stock with a lid on till tender but still retains a lite bite. Refresh under cold running water and drain well.
Next in an oven proof dish sprinkle the salt and lay the prawns shell on, on top. Bake at 180 for 5-10 minute.
Combine the lobster glaze with the Lemon zest and juice and olive oil and place to one side.
In a mixing bowl combine the drained rice, tomatoes, samphire, peas, and dress with the lobster dressing.
Place a portion of the rice salad in the centre of a small plate / tapas dish and place a prawn on top. Serve with a charred lemon wedge.