John Myers
Ingredients for 4 servings:
- 2 avocados, ripe, soft
- Salt and pepper, from the mill
- some lemon juice
- some olive oil, good quality
- 1 bunch of basil
- 100 ml olive oil, good quality
- 1 pinch(s) of sugar
- 12 crabs (lobster crabs, black tiger), size 13/15
- 1 garlic clove(s)
- 1 tbsp parsley, chopped
- 1 tomato(s)
- 1 ciabatta
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
a fine starter, quickly prepared
Peel the avocados, remove the pit, and finely chop the flesh. Blend them together with a little lemon juice and a teaspoon of olive oil. Or, if you prefer a chunkier texture, mash them with a fork. Season the purée with salt and pepper to taste and cover with cling film to prevent discoloration. Pluck the basil leaves and place them in a tall blender. Add olive oil and a little lemon juice and blend until smooth. Season with salt and pepper to taste. Score the tomato and briefly submerge it in boiling water. Peel the skin, deseed the tomato, and finely dice the flesh. Peel the prawns, leaving the tails on. Remove the guts and fry them briefly in hot olive oil. Chop the garlic and add it to the prawns at the end. Season with salt and pepper, sprinkle with parsley, and toss again briefly. To serve, twist off the dumplings with a tablespoon and place two on each plate, then arrange three prawns on top. Distribute the diced tomatoes among the plates and drizzle with the pesto. Serve with crispy bread chips: use a slicer to cut the ciabatta into wafer-thin strips along the long side. Wrap the strips in foil until ready to bake to keep them soft. Just before serving, twist the long slices into spirals and place them on the oven rack. Bake at 160°C for about 15 minutes until crispy and serve while still warm.
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