Calvados Prawn Cookies

Prep30 min
Cook15 min
Total30 min
Servings2
LevelMedium

The story

About this recipe

The sweet, warm flavour of ginger blends perfectly with the soft, juicy prawns. Add some calvados for that lightly sweet, fruity flavour and a splash of lemon juice for a touch of freshness, and you have an unforgettably flavourful snack.

What you need

Ingredients

500glarge prawns, peeled and deveined
4large prawns, head removed and deveined
2cloves garlic, finely chopped
1onion, finely chopped
100gflour
1teaspoon salt
1/2teaspoon chilli flakes
2tablespoon lemon juice
2tablespoons sesame oil
6tablespoon calvados
40gfresh chopped ginger
Olive oil (for frying)

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Preheat the Grill Bill Kamado BBQ to 180 degrees Celsius and place the skillet on it and let it get properly hot.
Marinate the whole prawns in 6 tbsp calvados, 1 tbsp lemon juice and sesame oil
Finely chop the remaining prawns and mix them with the finely chopped garlic and onion.
Add the flour and salt and mix well.
Add the chilli flakes, ginger, calvados and lemon juice and mix again.
Make small balls from the dough and flatten them into small discs.
Brush the skillet with a bit of olive oil and place the prawn cookie discs on the skillet.
Fry the cookies on both sides for 10/12 minutes on the skillet or until golden brown and crispy, and place them on kitchen paper to cool
Now grill the marinated prawns for about 3 minutes on each side, once done, set aside in a dish
Serve the prawn cookies warm and garnish with spring onion and sliced red pepper, and optionally a wedge of lemon.

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