On 02, Apr 2015 | In | By admin
Instead of squeezing lemons on these spot prawns, this recipe takes a sweeter approach. Inspired by a popular Chinese dish, the honey walnut shrimp, this dish calls for a hazelnut puree with slices of spicy pears to offset the sweetness of the hazelnut and prawns.
40 ea. fresh spot prawns (shelled, roe reserved)
½ cup hazelnut puree
½ cup candied hazelnuts
2 ea. Asian pears, marinated with chili
½ cup watercress leaves
*Saute spot prawns until just cooked. Plate with remaining ingredients.
*Notes: Roe can be cured like caviar with 2% salt by weight. This can be folded into a reduced sauce made from the shells and used as a sauce.