The Hari's steamed tiger prawns with confit cherry tomatoes

A simple prawn, avocado and tomato salad from Carmine Giannino, the new head chef at il Pampero – the smart yet homely Italian restaurant at The Hari hotel in Belgravia 

19 August 2020

Ingredients 
Serves two

10 ec2 tiger prawns
10 Cherry tomatoes
4 Celery sticks
1 Avocado
10g Parsley
1 teaspoon Icing sugar
Salt
Pepper
1 table spoon Lemon juice
3 table spoon Extra virgin olive oil

Method

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.

The Hari, 20 Chesham Place, Belgravia, London SW1X 8HQ