Thursday 23 November 2017

Gazpacho shots with tiger prawns

From Dhruv Baker sales director and 2010 champion. Preparation time: 35 minutes, plus chilling. Cooking time: Two to three minutes. Makes 30 shots.


30 raw whole tiger prawns, peeled but

tails left intact

Lemon wedges, to garnish

Salt and freshly ground black pepper

For the gazpacho

15g/½oz fresh breadcrumbs

1 egg yolk

1 small garlic clove, crushed

3 tbsps olive oil

1 tbsp tarragon vinegar, plus extra to

season, if required

1 small onion, chopped

½ red pepper, deseeded and chopped

¼ small cucumber, chopped

½ red chilli, chopped

3 tomatoes, approx 225g/8oz, chopped

230g can plum tomatoes

1 tsp tomato purée


To make the gazpacho, mix the breadcrumbs with the egg yolk and the garlic in a bowl, then slowly add the olive oil, mixing as you do so. Transfer to a hand-held blender or food processor and add all the remaining gazpacho ingredients. Blitz until smooth.

Press the mixture through a fine sieve. Taste and adjust the seasoning with salt, pepper and vinegar if necessary. Leave to chill for at least two hours, or overnight. Have a large bowl of iced water ready. Bring a pan of water to the boil, add a pinch of salt and the peeled prawns, and cook quickly at a rolling boil for two to three minutes, until they just change colour.

Drain and plunge into the iced water. Swish them around a bit to cool, then drain again and of your set aside.

Pour the gazpacho carefully into large, chilled shot glasses and top each one with a prawn. What the judge said John Torode: “Wow! That gazpacho is fabulous. It’s rich, it’s got the sweetness of the tomato, it’s got a heat in there from a bit of spice, and it goes very, very well with the prawn.”

John’s master tip Tiger prawns are meaty. Warm-water prawns tend to be larger than their cold-water cousins, and some varieties of tiger prawn can grow to 35cm/14in. They are harvested globally, and farmed extensively, raising some environmental issues, so check how responsibly they have been sourced when buying. Snip off the legs and antennae when preparing. The taste is mellow, honeyed and succulent.

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