A lovely recipe for a starter or posh snack from Cornerstone’s restaurant in Hackney Wick.
Ingredients
- FOR THE CRUMPETS
- 125 g bread flour
- 1/4 tsp caster sugar
- 7 g packet of dried yeast
- 1/4 tsp bicarbonate of soda
- 150 ml tepid water
- FOR THE SHRIMPS
- 250 g brown shrimps
- 250 g unsalted butter
- Pinch cayenne pepper
- 1/2 tsp nutmeg
- 1/2 tsp mace
- Pinch smoked paprika
- zest and juice of 1 lemon
- 2 large gherkins
- 1/2 medium Kohlrabi
- 1 handful of chopped parsley
Servings:
Instructions
- TO MAKE THE CRUMPETS:Mix everything together in a bowl and whisk until smooth.Cover and leave to stand somewhere warm for 15 minutes for the yeast to develop and for bubbles form on the surface.
- Grease eight 90mm crumpet rings and place in a large frying pan or a flat griddle plate and put on a low heat.
- Fill the rings ¾ of the way with the crumpet mix and cook for around 10-12 minutes until the top has formed a skin and the mix is almost cooked through.
- Carefully lift off the rings and flip each crumpet and finish cooking for 3-4 minutes until lightly golden-brown. Leave to cool on a rack.
- TO FINISH
- Gently toast the cayenne, nutmeg and mace in a dry pan until aromatic, being careful not to burn them. Add the butter and lemon zest and allow to melt - leave to one side to infuse.
- Shred the gherkins and kohlrabi on a mandolin or alternatively use a coarse grater and add to bowl. Stir in the parsley, mix well and set aside.
- Bring the butter mix back up to the boil and add the lemon juice and shrimps. Toast the crumpets under a hot grill until crispy and golden.
- Spoon on the shrimps and as much butter as possible.
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