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
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!)
Plate the prawns on a large oval and garnish with chives.
Wine suggestion: Renwood Viognier 1995
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