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Stuffed Beetroot with Large Prawns, Cucumber, Croutons and Alfalfa Sprouts


4 small boiled beetroots
12 king prawns, cooked and peeled
1 garlic clove, finely chopped
4 tablespoon maize oil
1/2 cucumber
white bread
2 tablespoon lemon juice
1 tablespoon hot curry paste
1 punnet alfalfa sprouts

Hollow out the beetroot with a sharp knife. Cut prawns in half. Mix garlic with 1 tablespoon of the oil. Leave for 15 minutes. Peel cucumber and cut into coarse square pieces. Spread oil and garlic mixture onto thick slices of bread, cut into large croutons and grill until brown.

Prepare a fresh vinaigrette from remaining oil, lemon juice and curry paste. Cut alfalfa sprouts and discard stems. Cut 1/3 of scooped out beetroot into small squares, mix all ingredients with the vinaigrette and fill hollowed beetroots.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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