Make Cornerstone's potted shrimp crumpets
Buttery spiced shrimp top this toasted homemade crumpet to make the perfect dinner party starter. Made it at home or get yourself over to Hackney Wick to try it at Tom Brown's Cornerstone
Preparation time 30 mins
Cooking time 25 mins
For the crumpets
- 125g bread flour
- ¼ tsp caster sugar
- 7g packet of dried yeast
- ¼ tsp bicarbonate of soda
- 150ml tepid water
For the shrimps
- 250g brown shrimps
- 250g unsalted butter
- Pinch cayenne pepper
- ½ tsp nutmeg
- ½ tsp mace
- Pinch smoked paprika
- Zest and juice of 1 lemon
- 2 large gherkins
- ½ medium Kohlrabi
- 1 handful of chopped parsley
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.
- 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.