SEAFOOD RECEIPE Inspired by culture

Passport & Plate - Tiger Sprawn cocktail with vodka Mary Rose sauce

Ingredients
Fresh tiger sprawn (4/5), parsley, garlic, red bell pepper, white wine vinegar, olive oil, ground black pepper, vodka, cranberry juice, rose hips

 

How to prepare this recipe
Grill all the tiger sprawn to 90% fullest in olive oil - with golden outside and tender inside , then eave them to cool dowmn. Chopp red bell pepper and garlic to serve as topping. Saute 2bulbs of garlic and parsley slightly in olive oil, with the parsley maintaining the freshly green color and slightly tender. Place grilled sprawn oin the plate, place saute garlic and parsley beside as sides. Spread all chopped red bell pepper and garlic on top. Take another dessert cup, mux 1teaspoon of vodka and 1/3 cup odf cranberry juice, garnished with red rose hips.

 

The story behind this recipe
Ths dish is a signature staple on the menu of FishWork restaurant in London. The ne situated on Swallow Street s the one i visited 4years ago and greatly impressed by the excellent service provided by the 2owners who are also chef and server of the restaurant. The owners aways ensure most fresh seafood are available daily and dislay them near the counter for all the customers to see. Their menu incorporates a great variety of seafood starters, A La Carte choices. They also show gret passion, enthusiasm and thoughful service to each guest by chatting with them and frequently check with the guests for feedbacks. All these brilliant details set them apart from other main street restaurant.