A pack of prawns in the freezer is a goldmine for entertaining. Marinated and then quickly cooked, ours make a crowd pleasing canapé, served on a simple blitzed spread of peas and wasabi on top of toasted brioche.
2 brioche burger buns
Garlicky prawns:
2 cloves garlic
2 Tbsp olive oil, plus extra for frying
2 Tbsp finely chopped parsley
30 large prawns, shelled
Smashed pea and wasabi:
1 cup peas, defrosted, blanched for 1 minute, drained and refreshed in cold water
1/2 tsp wasabi paste
2 Tbsp olive oil
To make the brioche toasts, preheat the oven to 180C. Slice the brioche buns horizontally and cut each round into quarters
Toast lightly in the oven for 5-8 minutes or until golden. Cool and store in an airtight container until ready to use
To cook the prawns, mash the garlic with a little salt to a paste, add the olive oil and parsley and combine in a bowl with the prawns, then set aside to marinate for 30 minutes or until ready to cook
Heat a little oil in a frying pan and fry the prawns for a few minutes on each side. Set aside to cool
Roughly blitz the peas with the wasabi and olive oil in a food processor and season to taste with salt. Dollop a small amount of wasabi pea mixture on brioche piece and top with a prawn