| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 12 |
lg |
Tiger prawn tails; raw |
| 1 |
lg |
Vanilla pod; fresh |
| 12 |
|
Green cardamom; crushed |
| 300 |
ml |
Double cream |
|
|
A glug of saki or dry sherry; clear |
| 15 |
g |
Unsalted butter; softened |
|
|
A glug of corn oil |
|
|
Seasoning |
| 4 |
|
Satay sticks; soaked in water |
|
|
; before use |
INSTRUCTIONS
Cut vanilla pod in half lengthways and scrape out the seeds. Add to the
softened butter.
Crush cardamom pods. Take out seeds and crush again. Add to butter.
Thread raw shelled tiger prawns on to satay sticks and spread with spiced
butter. 3 prawns per stick. Heat a cast pan. Swirl in a little oil to
prevent the butter from burning.
Sear prawns on both sides until the colour changes. Add saki and flame. Add
cream, vanilla pod and seasoning. Scrape up the buttery fish juices into
it. When the prawns are finished set on the coconut and basil rice.
Continue to reduce the cream until it has caramelised and the flavour is
good. Drizzle a little sauce over and around the prawns. Serve either with
a little salsa or a wedge of lime to sharpen it.
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