University College Birmingham Food and Consumer Management student Ben Searle has pioneered a new cold water prawn recipe in a competition run by seafood supplier Royal Greenland.
It challenged 40 recipe development students to demonstrate the versatility of cold water prawns, an ingredient that it says is too often overlooked by chefs and caterers. The link with the university aims to demonstrate the versatility of cold water prawns.
Randall Jennings, managing director for the UK at Royal Greenland said: “Over the past few years, warm water prawns such as King and Tiger varieties have become more ‘fashionable’ and chefs have been tempted to use them in more dishes which were originally developed
for the cold water variety. As leading seafood suppliers to the UK foodservice market, we need to champion cold water prawns and reiterate to chefs and caterers the benefits the species can offer.