Garlicky Prawns with Smashed Peas and Wasabi
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.
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.
2 brioche burger buns
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