Food and Travel (Singapore) - - Entertain -

Prep 25 mins • Cook 10 mins • Serves 1

2 king prawns 1 or­ganic whole egg cherry toma­toes, to gar­nish salt, to taste pep­per, to taste gar­lic oil, as needed

GFDF PITA BREAD 180g rice flour, dry mixed with 180g corn

flour and 1½ tbsp bak­ing pow­der 14g rape­seed oil 130g soy milk 1 egg 1 egg white

SPICED AV­O­CADO 1 av­o­cado, halved, de­seeded, peeled

and diced 2g gar­lic paste 2g co­rian­der, chopped 2 cherry toma­toes, halved 2g banana shal­lot, chopped 3g lemon juice ex­tra vir­gin olive oil salt, as needed pep­per, as needed

CO­RIAN­DER REL­ISH 20g co­rian­der, chopped 2g gar­lic, chopped 2g banana shal­lot 30ml olive oil salt, as needed pep­per, as needed

1 Pre­pare the gluten- and dairy-free pita bread. Com­bine all the dry in­gre­di­ents in a mixer, and mix well. Slowly add in the soy milk be­fore flow­ing in the rape­seed oil, egg and olive oil. Mix well till all the in­gre­di­ents are well com­bined. The dough should be thick and tacky to the touch. 2 Place pita mix on the grill at 300C for 2 mins on each side. 3 Pre­pare spiced av­o­cado. Com­bine all the in­gre­di­ents in a bowl and mix well. 4 Pre­pare the co­rian­der rel­ish. Com­bine all the in­gre­di­ents in a blender and blend till smooth. 5 Sea­son king prawns with salt, pep­per and gar­lic oil. 6 Grill prawns for 4 mins on each side. While wait­ing for the prawns to be done, cook a sunny-side up egg. 7 Layer pita bread with king prawn and spiced av­o­cado, then driz­zle co­rian­der rel­ish over and gar­nish with cherry toma­toes. Top off with egg and serve im­me­di­ately.

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