less than 30 mins
10 to 30 mins
Give prawns on toast a flavour twist with a dash of nutmeg, perfect pesto and crisp chicory.
By Michel Roux Jr.
From Saturday Kitchen
For the prawn toast
- 300g/10½oz prawns, peeled
- 2 tbsp roasted hazelnut oil
- 2 free-range egg whites
- fresh nutmeg, grated
- 8 slices granary or multigrain bread
- vegetable oil, for frying
- salt and freshly ground black pepper
For the walnut and coriander pesto
- 60g/2¼oz walnuts
- 1 big bunch coriander
- 1 garlic clove, chopped
- 1 tbsp grated Parmesan
- 1 green chili, roughly chopped
- 100ml/3½fl oz olive oil
- 2 heads red chicory, root removed and leaves separated
- 3 tbsp olive oil
- 1 lemon, juice only
- For the prawn toast, pulse the prawns in a food processor with the hazelnut oil, egg whites, nutmeg, salt and pepper until smooth. Spread the mixture evenly on the bread slices.
- Heat a frying pan and add the vegetable oil. Once hot, shallow fry the toast until golden-brown on both sides, fry the prawn side first. Drain on kitchen paper.
- For the pesto, put all the ingredients, except the olive oil, in a blender. Add half the oil and pulse, adding more oil until the pesto has a smooth consistency (you may not need all the oil).
- To serve, put the chicory leaves in a large bowl. Mix the oil and lemon juice in a small bowl and season with salt and pepper. Pour the dressing over the leaves and toss to coat the leaves.
- Trim and cut the toast into bite-size pieces and serve warm with the pesto and dressed chicory leaves.