Roasted Spot Prawns
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
450 g
Ginger (sliced thinly)1 tsp
Shallot (chopped)1 tsp
Garlic (chopped)2 tbsps
Mint (chopped)2 tbsps
Cilantro (chopped)170 g
Olive Oil1 medium
Yellow Onion (small dice)1 stalk
Celery (small dice)910 g
Crab Meat2 tbsps
Parsley (chopped)3.5 quarts
Lime Juice6 cups
Sugar1.5 cups
Honey30 g
Lemon Juice1.5 cups
Orange Juice1.5 cup
Sesame Oil3.5 cup
Canola Oil90 g
Soy Sauce1
Egg Yolk1 tbsp
Dijon Mustard1 tsp
Cayenne PepperDirections:
1
Preheat oven to 500 degrees
2
Stuff 1 tablespoon of crab mixture into each prawn
3
Place prawns on sheet pan with 2 ounces of water on pan
4
Cook for approximately 5 minutes
5
Meanwhile, bring vinaigrette to a boil
6
Add cucumbers until slightly wilted
7
Remove from pan and keep warm
8
Add peppers, ginger, shallot and garlic and reduce sauce slightly
9
Add mint and cilantro
10
Place cucumber julienne in center of plate
11
Add prawns in center
12
Top each prawn with 1 tablespoon of hollandaise
13
Finish by spooning vinaigrette around plate
14
In saute pan, sweat onions and celery in olive oil
15
Set aside
16
In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture
17
Chill
18
In a small, non-reactive saucepan, mix two quarts lime juice with sugar
19
Cook to a light caramel color stage
20
Add honey, scallion, garlic, shallot, ginger and vinegar
21
Reduce by half
22
Add lemon, orange and pineapple juices, and pepper
23
Bring to a boil then lower to a simmer
24
Reduce by 1/4
25
Strain vinaigrette and chill overnight
26
Before serving, stir in oils and soy sauce
27
In a small saucepan, reduce orange juice to 2 ounces
28
Chill
29
In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume
30
Add butter in a slow steady stream to form an emulsion
31
Peel and seed jalapeno
32
Puree with knife
33
Add to egg mixture
34
Add salt and pepper to taste
35
Hold warm
36
Blend egg yolk, mustard, pepper, lemon juice, and salt in food processor
37
Add oil in a small steady stream
38
Keep chilled