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The Caterer

Black tiger Prawns with charentais melon – by Ali Sadek

11 July 2007
Black tiger Prawns with charentais melon – by Ali Sadek

Ingredients (Serves four)

12 black tiger prawns, cleaned, skin off but leaving tail on
Pinch of sea salt
Pinch of fresh black pepper
40ml lemon juice
10g lemon zest
35ml extra virgin olive oil

Method Peel the tiger prawns, keeping the end tail on. Boil for 10 minutes in lightly salted water. Cool in iced water and then marinate the prawns in a mixture of lemon juice, lemon zest, virgin olive oil, and salt and pepper for at least four hours.

Charentais melon

Ingredients
2 Charentais melons, medium sized
40g beetroot
35g horseradish, grated and soaked in fresh water

Method Peel, seed and cut the melon into 12 x 2cm cubes. Thinly slice the beetroot and cut the slices into 12 x 2cm squares, then marinate them in olive oil so they don't dry out. Soak the grated horseradish in water to take the bitterness out. Place the square beetroot slices on top of the melon cubes and decorate with the grated horseradish.

Apple balsamic vinegar

Ingredients
(Enough for six portions)

150g Granny Smith apples, grated
40ml aged balsamic vinegar
45ml extra virgin olive oil
Pinch of sea salt
Pinch of ground fresh pepper
30ml sherry vinegar

Method Put all ingredients in a bowl and mix thoroughly. Leave to infuse.

Strain through a sieve.

Garnish 1 head of frisée lettuce
1 bunch shiso basil
1 bunch thoon herb

To assemble Place a small amount of lettuce and herbs in the middle of the plate.

Place the three melon cubes in a straight line on one side. Stand three tiger prawns per plate with head ends pointing to the plate centre.

Drizzle the dressing around the plate.

By Ali Sadek, executive chef banquets, Grosvenor House, London

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