Recipe courtesy of Ming Tsai
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Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings

Ingredients

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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