As Sarah Moore, the Catering Manager from PEAK Functions, prepares for the busy wedding season ahead, she suggests these summery prawn canapés which you can do a number of ways…
In this photo she has added an Indian spice with the panko crumbs* (floured, egg-washed, and then coated with the panko crumbs mixed with ras el hanout).
Indian Spice – Ras El Hanout
1 1/2 teaspoons black peppercorns
1 teaspoon ground ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cardamom seeds
1/4 teaspoon hot paprika
4 whole cloves
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt
1/4 teaspoon ground allspice
Method: Grind all the ingredients together with a mortar and pestle. Place in an air-tight jar, and then put it to use!
Sarah also advises that there’s a fantastic Indian shop in Dunedin, the Indian Food Mart on 84 St Andrew Street. Go take a look.
* Panko Crumbs are a Japanese-style breadcrumb traditionally used as a coating. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts.
