Garlic Prawn with Pickled Vegetables and Aioli Canapes
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YouTube link https://www.youtube.com/shorts/fQNVzZsD1Vg
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You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- 1 Bread knife for cutting bread sticks
- 1 Saute pan
- 1 Tongues pair of
- 1 Round pastry cutter for slice bread if you are not using bread sticks
Ingredients
- 10 bread rounds toasted or sliced small bread stick
- 10 g butter soft
- 220 g prawns shelled and deveined cutlets X 50 per kg 1 per piece
- 10 g garlic peel and crushed or use minced garlic
- 20 ml vegetable oil
- 60 g vegetables pickled carrots, celery, leek and capsicum
- 60 g aioli garlic mayonaise
- 50 g cucumber cut in half and sliced
- 10 sorrel leaves red vein sorrel or salad leaf
- 10 knotted skewers bamboo
RECIPE FOOD COST ESTIMATE
- $10.11 total food ingredient cost 20 prawns per pound or 44 prawns per kilogram
RECIPE PREPARATION TIME ESTIMATE
- 10 minutes approximately depending on your ingredients
total food cost
Total Ingredient Cost $1.01
ADJUSTABLE SERVINGS
Catering for 10 people
Instructions
- The 1st thing you do with any recipe is weigh and organise your ingredients, tools and workflow.
- Slice or cut bread into rounds. Toast them and spread with butter. Place on tray or serving platter.10 bread, 10 g butter
- Marinate the cleaned prawn in crushed garlic and oil.10 g garlic, 20 ml vegetable oil, 220 g prawns
- Slice and marinate vegetables in salad dressing or a pickle.60 g vegetables
- Dress the Canapes with the vegetable pickle.
- Add a couple of cucumber slices.50 g cucumber
- Sautee the marinated prawn cutlets for minutes on each side at most and stack them on the vegetable pickle. Shrimp/prawns should not be overcooked.
- Secure the prawns with the skewers.10 knotted skewers
- Garnish with the aioli and sorrel or salad leaf and serve immediately. For large numbers use a piping bag for speed of service.60 g aioli, 10 sorrel leaves
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Nutrition
Serving: 40gCalories: 111kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 2mgSodium: 193mgPotassium: 64mgFiber: 1gSugar: 2gVitamin A: 311IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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