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Pan Seared Prawns with Caramelised Local Apples & Persian Fetta

Pan Seared Prawns with Caramelised Local Apples & Persian Fetta
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Try this recipe by Andrew Haskins, for a tasty prawn dish to enjoy with chilled white wine.

Ingredients

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Method

  1. Blend the fetta with little olive oil to make a smooth paste, then leave to one side.
  2. Peel & cut apples into Halves & place on a baking tray.
  3. Drizzle with olive oil & honey and bake for around 4 minutes
  4. Melt butter in a frying pan until foaming, but not coloured.
  5. Add the prawns & leave to seal before turning – about 2 mins each side.
  6. Splash with mirin, & lightly season.
  7. Place spinach on the serving plate then top with the cooked prawns, keeping the butter in the pan.
  8. With the frying pan off the heat, add the hazelnuts to the butter & any remaining juices & honey from the Apples.
  9. Swirl around in the pan & leave to one side.
  10. Place 3 of the quarters of the apples on top of the prawns, then a spoonful of the fetta, then the last quarter of apple.
  11. Lastly drizzle the hazelnut & honey butter over the prawns & apples.
  12. Serve with a chilled white wine such as a local Pinot Gris.
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