Sauteed Head-on Prawns with Two Ginger Beurre Noisette

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings

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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