Sauteed Head-on Prawns with Two Ginger Beurre Noisette (Ming Tsai) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
4 ounces butter |
12 large head on prawns, (u-5's), tail peeled using salt-water technique |
fleur de sel, for seasoning |
ichimi ( togarashi), for seasoning |
2 large shallots, minced |
1 tablespoon ginger, minced |
2 tablespoons gari (pickled ginger), sliced thinly |
2 lemons, juiced |
1 tablespoon chives, finely chopped |
Directions:
1. In a large saute pan, melt the butter on high heat until brown, about 8 to 12 minutes. Season the prawns with fleur de sel and ichimi and quickly saute for 2 to 3 minutes. Add the shallots, both gingers, and juice. Check for seasoning. (Be careful not to burn your tongue!)
2. Plate the prawns on a large oval and garnish with chives.
3. Wine suggestion: Renwood Viognier 1995
|
|