19 Mar Prawns with avocado hummus and chilli and paprika camembert cheese
Posted at 08:30h
in Cheese, Nibbles / Amuse-bouche, Recipes, Seafood, Side dishes & Salads, Starters, Vegetables, White Wine
Ingredients
- 600 grams Fresh Vannamei Prawns, shell on and cleaned
- Some butter and garlic for frying
- 250 grams Dried Chickpeas
- 5 ml Bicarbonate of soda
- 270 grams Tahini paste
- 60 ml Fresh lemon juice
- 4 Garlic cloves minced
- 100 ml Ice cold water
- 100 ml Willow Creek Persian Lime flavoured Olive Oil
- Salt and pepper to taste
- 2 Avocados, 1 cubed for the hummus and 1 sliced for the flat bread
- 100 grams English spinach, washed and dried
- 4 Flat breads, lightly toasted
- 1 Disc President Chilli and Paprika flavoured camembert cheese, cut into wedges
- Some mange tout and sliced red chilli for serving
Instructions
- Soak the chickpeas in cold water overnight.
- Rinse off the chickpeas and place in a large pot and cover with cold water. Add the bicarbonate of soda.
- Cook for 20 – 50 minutes or until cooked and strain.
- Place in a food processor and blend until it forms a thick paste.
- Add the tahini paste, lemon juice, garlic and seasoning and mix.
- Add the ice water, olive oil, avo cubes and spinach and blend until smooth. Place in the fridge until serving.
- Pan fry the prawns in some butter and olive oil until cooked and browned.
- Spread the hummus on the toasted flat breads and top with the prawns, cheese, avocado slices, mange tout and chilli. Serve immediately.