German Rye Bread with Prawns, Avocado Purée and Radishes
Rye Bread has a unique sweet and sour taste, which goes perfectly with prawns and the spiciness of radishes. Try it out!
Ingredients
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12 raw tiger prawns
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some thinly sliced radishes
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Sprigs of amaranth, to garnish
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Slices of lemon, to finish
For the avocado purée
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2 ripe avocados, stones removed
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Juice of one lime
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1 clove of garlic, finely chopped
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2 tablespoons of chopped coriander
For the garlic butter
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50 g butter
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2 garlic cloves, finely chopped
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Small handful of chopped coriander
Preparation Method
- Fill a large bowl with ice. Bring a large pot of salted water to a boil. Add the prawns to the pan and cook for 1 minute. Then drain them and immediately plunge them into the ice. Once cool, remove the heads and shells and set them aside.
- To make the puree, blend the avocado and lime juice with a fork until smooth. Add the garlic, coriander, and chili flakes and season with sea salt and ground black pepper to taste.
- To make the garlic butter, place the butter and garlic in a frying pan over low heat. When the butter melts, add the chopped coriander. Add the prawns and heat through, taking care not to overcook. Generously spread the bread slices with the avocado purée, add the prawns and scatter with the radish. Pour the remaining butter into the pan and arrange the lemon slices and the sprigs of amaranth on top.
- Serve immediately.
