This prawn and tomato cocktail was made by Andreas Rummel on 6 March 2019. at the Master Class!
You will need:
Shrimp
Sweet chilli sauce
Thumb-sized piece of ginger
Salt
Mustard
Cherry tomatoes
Lime
Olive oil
Black sesame seeds
French baguette
How to cook?
Sprinkle the prawns with salt and leave them for five minutes to absorb the salt. Preheat a camping NAPOLEON TravelQ grill to 200 ºC.
Grill the prawns on a cast-iron plate and the tomatoes on the grill. Grill the tomatoes until their skins start to crackle slightly, which is when they will be tasty.
Once both the prawns and the tomatoes have been fried, put everything in a blender (if you don't have one, you can use any plastic container with a lid and blend by hand). Add the sweet chilli sauce, a pinch of crumble, grated lime, some freshly grated ginger, lime juice, a good drizzle of olive oil and a little mustard, which will give it a thick consistency. Cover the blender lid and blend, but do not crush (the prawns should remain in their normal shape).
Scoop out the inner, soft part of the French baguette and tear into smaller pieces. Top with the prawn and tomato cocktail and sprinkle with sesame seeds. Once the sauce has absorbed into the baton, all the flavours will be revealed!
Enjoy!
