Champagne And Chilli Prawn:

A Zesty Prawn and Champagne Starter to whet your Appetite

A mouth-watering amuse bouche to serve on any occasion, this exotically tantalizing dish is ideal matched with the fizz and sparkle of an NV Champagne from the Sommelier’s List Champagne Case.

To drink: the winedirect Sommelier’s List Champagne Case

To eat: Coconut and chilli king prawn with avocado and passion fruit

    Ingredients

For the topping

6 king prawns

Bowl of dessicated coconut

1 whole fresh red chilli pepper

1 eggwhite

Salt and freshly ground black pepper

Bowl of cornflour

Deep oil for frying

For the salsa

1 ripe avocado

2 whole passion fruit

    Method

Remove the heads and shells from the prawns but leave the tails intact. Make a deep incision down the back of each prawn and remove the intestinal sacs. Remove the seeds, pith and stalks from the chillies and cut into tiny dice (brunoise). Mix with the dessicated coconut seasoned generously with salt and pepper. Whisk the egg whites to soft foam. Dip each prawn into cornflour, then egg white and finally roll in the coconut and chilli mixture. Deep fry in batches until lightly golden. Drain on kitchen paper and serve one on top of the salsa made by mixing hand-chopped avocado with the passion fruit flesh.