I work in ...


Content is being adapted
based on your type of business


Advance Preparation:

  • Sunflower oil 40 ml
  • Semolina 50 g

Flat bread dough

  • Caster sugar 100 g
  • Xantham gum 18 g
  • Salt 8 g
  • Semi skimmed milk 420 ml
  • Egg 100 g
  • Cider vinegar 30 g
  • Rice flour 460 g
  • Potato Starch 130 g
  • Tapioca Flour 70 g

Making the flat bread:

  • Raw prawns 750 g
  • Lime juice 75 ml
  • Rocket 400 g
  • Spring onions 100 g
  • Olive oil 50 ml
  • Sunflower oil 20 ml
  1. Advance Preparation:

    • Set the oven to 200°C.
    • Rub 10ml of oil onto each baking tray and dust with the ground semolina.
    • Do this 4 times.
    • Ensure all prawns have been cleaned and deveined.
    • Finely slice the spring onions.
  2. Flat bread dough

    • Put the caster sugar, rice flour, potato starch, tapioca flour, xantham gum and salt in to a mixing bowl.
    • Using the dough hook start to mix the dry ingredients together.
    • Slowly add the milk, eggs and cider vinegar into the mix.
    • Once it forms a smooth dough take out and divide into 10 even balls and cover with clingflim.
  3. Making the flat bread:

    • Place the dough directly on the tray and roll into an oblong (these need not be uniform).
    • Take 30g of Piri Piri paste and spread across the top of each flat bread.
    • Bake at 200°C for 12 min. or until they are cooked and crisp.
    • Whilst these are cooking place a large frying pan on the heat and pan fry in 20ml of sunflower oil the prawns, making sure they are coloured on both sides.
    • When they are almost finished pour in 50ml of the lime juice.
    • Place the prawns in a large bowl and keep hot.
    • Add the rocket and spring onions and toss all in together.
    • Add in the remaining lime juice and olive oil to make a quick dressing.
    • Place the garnish on top of the freshly baked flat breads and serve.