Garlic prawn tart with pineapple and tomato chutney
Olive pâté is smeared on top of a tart base, followed by a few tablespoons of tomato chutney. The dish is topped with prawns and drizzled with coriander mayo, then garnished with coriander, mayo and olive pâté.
Palm oil tip: “With its high smoking point, I was able to sauté the prawns in high heat. I also used palm oil to cook tomato chutney and coriander mayo. Palm oil is really versatile and can be used in many different ways! I can even use it in a dressing like mayo because it has a neutral taste,” said Siew.
Almond Crust – 80g
Whole Almonds – 150g
Plain flour – 2 tbsp
Icing sugar – 1 tsp
Salt – 120g
Cold unsalted Kerry Gold butter, cut into cubes
One egg yolk
Ice water – 1 tbsp
Pineapple and Tomato Chutney
One onion, finely chopped
Thumb size ginger, peeled and finely chopped
One pineapple, cored and cut into small pieces
Three tomatoes, diced
Two bird eye’s chili
Ground cumin – 1tsp
Coriander powder – 1tsp
Garam masala – 1tsp
Turmeric – 1/2 tsp
Sugar – 100g
Vinegar Salt – 100ml
Pitted Kalamata black olives – 150g
Fresh thyme leaves – 10g
Two egg yolks
One cup palm oil
Dijon mustard – 1tps
Salt and pepper
Hot water – 1 tbsp
Pan-fried tiger prawns
Seventeen tiger prawns marinated with 3 cloves of garlic, salt and lemon juice
Flour – 50g
Two egg yolks
1. Roast almonds in 180°c for 8-10 minutes until aromatic. Pulse them in a food processor or blender until medium-fine, with some coarse bits remaining.
2. Whisk flour, icing sugar and salt in a large bowl. Add almonds and combine well. Rub in butter until mixture resembles breadcrumbs.
3. Add egg yolk a little at a time, combining with fingers until mixture has come together.
4. Flatten dough into a disc and wrap in plastic. Chill in fridge for one hour or until firm.
5. Roll dough out thinly and cut out rounds, working quickly so the dough doesn’t soften too much. Transfer the rounds to a baking tray and freeze for 30 minutes.
6. Before baking, prick the dough all over with a fork and bake in preheated oven at 180°C for 20-25 minutes until crust is golden brown. Cool to room temperature.
Pineapple and tomato chutney
1. Heat oil in pan. When it’s ready, sauté onion and ginger with all the spices until fragrant.
2. Add tomatoes first followed by pineapple and stir for a minute or two to release their juices.
3. Add sugar, vinegar and salt and continue to cook until mixture thickens (around 20 minutes), adjusting for taste as needed.
Pour everything in the blender and blend to smooth. Set aside until ready to use.