Roasted Spot Prawns

Cheech Marin segment

Level:
Easy
Ingredients
  • 16 Spot prawns, butterflied (shell on)
  • 2 pounds Crab Cake Mix, recipe follows
  • 1 quart Hot and Sour Vinaigrette, recipe follows
  • 3 English cucumbers, julienned and seeds removed
  • 1 red pepper, bruniose
  • 1 yellow pepper, bruniose
  • 1 green pepper, bruniose
  • 1 tablespoon ginger, chopped
  • 1 teaspoon shallot, chopped
  • 1 teaspoon garlic, chopped
  • 2 tablespoons mint, chopped
  • 2 tablespoons cilantro, chopped
  • 1 quart Hollandaise, recipe follows
  • Crab Cake Mixture:
  • 1 ounce olive oil
  • 1/2 Medium yellow onion, small dice
  • 1 stalk celery, small dice
  • 2 pounds crab meat
  • 1/2 cup Mayonnaise, recipe follows
  • 2 tablespoons parsley, chopped
  • 1 1/2 ounces Japanese bread crumbs
  • Hot and Sour Vinaigrette:
  • 3 1/2 quarts lime juice
  • 6 cups sugar
  • 1 1/2 cups honey
  • 8 bunches scallions, green part only chopped
  • 20 garlic cloves, smashed
  • 20 shallots, sliced thinly
  • 1/2 pound ginger, sliced thinly
  • 2 quarts rice wine vinegar
  • 1/2 quart lemon juice
  • 6 quarts orange juice
  • 5 quarts pineapple juice
  • 1 habenero pepper, seeds removed and sliced thinly
  • 1 1/2 cup sesame oil
  • 3 1/2 cup canola oil
  • 3 ounces soy sauce
  • For the Hot and Sour Vinaigrette:
  • In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage.
  • Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4.
  • Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce.
  • Mayonnaise:
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1/3 teaspoon Cayenne pepper
  • 1 ounce lemon juice
  • Salt to taste
  • 6 ounces olive oil
Directions
Crab Cake Mixture:
  • Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces of water on pan. Cook for approximately 5 minutes.

  • Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro.

  • Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate.

  • For the Crab Cake Mixture: In saute pan, sweat onions and celery in olive oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.

For the Hot and Sour Vinaigrette:
  • Hollandaise Sauce: 1 1/2 cups orange juice 4 egg yolks 1 pint clarified butter 2 red jalapeno peppers, roasted Salt and pepper to taste

  • In a small saucepan, reduce orange juice to 2 ounces. Chill.

  • In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume. Add butter in a slow steady stream to form an emulsion.

  • Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm.

Mayonnaise:
  • Blend egg yolk, mustard, pepper, lemon juice, and salt in food processor. Add oil in a small steady stream. Keep chilled.


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