Michael Meredith
0
Servings
20 mins
Prep
30 mins
Cooking
This canapé makes a perfectly light and elegant mouthful, marrying a creamy and tangy prawn tartare with sweet caramelised onion shells. You can make the prawn tartare in the morning, and then caramelise the onions and fill them with tartare before serving. If you're using frozen prawns, defrost them in the fridge overnight before cooking. This recipe makes one canapé per serving.
Caramelised onion shells
Brown onion, small
0
Canola oil
0 Tbsp
Prawn tartare
Prawns (raw cutlets), defrosted if frozen
0g
Baby gherkins, diced
0 Tbsp
Capers, diced
0 tsp
Instructions
1
Put a pot of salted water on the stove at high heat. Once at a rapid boil, add the prawns. Cook for 2 minutes or until plump and pink. Drain, run the prawns under cold water, and set them aside in the fridge.
2
Cut the onions in half from tip to stem, keeping the skins on. Put a heavy-based frying pan on the stove at medium heat with a drizzle of oil. Sprinkle the pan with salt.
3
Once the pan is very hot, add the onions cut-side down - they should sizzle. Caramelise until deeply brown, about 7 minutes. Turn the onions over and cook skin-side down for another 7 minutes; when they start to pop out of their skins, they’re cooked through. Turn off the heat but leave the onions in the hot pan for 10 more minutes.