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Grilled King Prawns with Pink Peppercorn Coconut Sauce
Asian Fusion
Serves 4

INGREDIENTS

12-16 king prawns (U-8 or larger)
3 oz butter (melted)
Salt and pepper to taste
3 oz. baby kale
3 oz. snow peas
3 oz. baby bok choy
2 oz. iceberg lettuce
1 red bell pepper (julienned)
1 tablespoon shallots (finely diced)
2 tablespoons butter
1 teaspoon powdered sugar
1 oz. vegetable oil
2 tablespoons shallots
2 oz. young ginger
3 oz. white wine
1 cup coconut milk
1 teaspoon pink peppercorns
2 oz. basil, julienned
1 bunch snow pea shoots


COOKING METHOD

Brush melted butter over prawns. Sprinkle in seasoning and mix well.

Cook baby kale, snow peas, and baby bok choy in salted boiling water until half cooked. Chock in ice water and drain well.

To make sauce, saute shallots in vegetable oil, add ginger and cook for a few minutes. Add wine and reduce by half, add coconut milk and simmer until proper thickness is achieved (sauces should be thick enough to stick to prawns without running off).

Strain sauce to remove ginger and shallots.

In separate pan, saute pink peppercorns until fragrant. Add coconut sauce and basil. Hold for service in a warm place.

Heat grill until ready to cook and grill prawns until done. Hold in warm place.

Heat wok or large saute pan. Melt butter and saute shallots, then add baby kale and baby bok choy. Cook until hot and add iceberg lettuce, powedered sugar and seasonings.

Spoon vegetables in the center of 4 plates. Place prawns on top of vegetables. Spoon sauce over prawns. Garnish prawns with a small bunch of snow pea shoots and serve.


NOTES

If you love prawns, then this dish should get the Pavlovian response kicking into high gear. A fusion recipe that gets its inspiration from Southeast Asian cuisines, this dish is bound to impress your guests' eyes as well as their taste buds.


SOURCE: Chef Bryan Nagao

 

 



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