Nutty, creamy, and fragrant, these prawn canapes will add a touch of decadence to any dinner party. Recipe by Theo Michaels.
- Dish Type: Side
- Serves: 2
- Preparation time: 4 hours
- Cooking time: 10 mins
- Difficulty: Medium
Ingredients:
- Drizzle of extra virgin olive oil
- Tablespoon of butter
- Dozen king prawns (the bigger the better!)
- 1 clove garlic finely chopped
- 1/2 onion finely chopped
- Shot of amaretto or disaronno
- Shot of double cream
- Chives finely chopped
- Seasoning
- 1/2 teaspoon lemon juice
- Tablespoon or two of water
- Toasted almond flakes
- Gently fry the onion and garlic in the butter and oil until soft and translucent (slow gentle heat).
- Add the Amaretto and flambe, then turn off the heat.
- Add the cream and gently warm through, add a splash of water to loosen the sauce if too thick and put to one side.
- In a separate pan, sear the prawns in a little olive oil until cooked through then turn off the heat, let cool for a minute before pouring in the sauce.
- Warm through, add a tiny bit of lemon juice, season and taste. You want a balance of warmth and sweetness from the disaronno but balanced with the salt and just a touch of the lemon juice to offset the sweetness..
- You may at this stage need to add some more water to loosen.
- Garnish with a sprinkle of chives and flaked almonds.