10 ec2 tiger prawns
10 Cherry tomatoes
4 Celery sticks
1 teaspoon Icing sugar
1 table spoon Lemon juice
3 table spoon Extra virgin olive oil
First, we start with the tomatoes, as they need one hour in the oven. Preheat the oven to 100°C. Wash the tomatoes, cut in half and place on a baking tray. Sprinkle with icing sugar,
salt and pepper, and bake for one hour.
In the meantime, clean the prawns, separating the flesh from the shell and the head. Remove the intestines and cook the cleaned prawns in a boiling pot of salted water for two
minutes, drain them and season with salt pepper and oil.
Peel the celery sticks, cut them finely at a diagonal and keep some leaves (they are lovely for decoration). Then chop and add half of the parsley leaves, season to taste.
Cut avocado into small cubes put in a bowl with the lemon juice and season.
Once the tomatoes are ready let them cool for few minutes before plating.
Serve on a plate starting with avocado as the base of the dish, arrange the prawns on top of it, then add the celery, cherry tomatoes and the rest of parsley leaves and the rest of the celery leaves to decorate.
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