The Willoughton Wanderer

This is a simple, easy and delicious lunch and takes no time at all to make (aside from the initial marinating).

Enjoy!

Ingredients: Serves 1

3 large raw king prawns

1 shallot, chopped

1 large tomato coarsely chopped

1 large handful of freshly picked broad beans

1 teaspoon tomato puree

Half a teaspoon garlic puree

1 teaspoon Gochujang Korean sauce

3 tablespoons olive oil

A small amount of cubed salted butter

Salt to season

Recipe:

In a small bowl mix the Gochujang sauce with one tablespoon of olive oil, add the prawns and marinate in advance for an hour.

In a medium sized saucepan gently sweat down the shallots for five minutes in one tablespoon of olive oil until soft. Add the garlic puree and cook off for a further two minutes. Slake down the tomato puree in 25 ml of hot water.

Add the chopped tomatoes and broad beans and cook down for a further few minutes before adding the tomato puree water. Add salt to taste.

Cook for a further ten minutes on a medium heat to cook the beans and reduce the quantity of liquid by about half.

In a non-stick frying pan heat the olive oil and add the cubed butter. Once foaming add the prawns and pan fry for about two or three minutes on each side. Set aside to rest once cooked.

Plate up the broad bean and tomato salsa onto a warmed plate and arrange the prawns on top.