Prawns a la Plancha with Garlic and Lemon Confit
- Level: Advanced
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2402
- Total Fat
- 221
- Saturated Fat
- 22
- Carbohydrates
- 113
- Dietary Fiber
- 4
- Sugar
- 102
- Protein
- 7
- Cholesterol
- 45
- Sodium
- 1082
- Total: 2 days 1 hr 25 min
- Prep: 45 min
- Inactive: 2 days
- Cook: 40 min
Ingredients
10 cloves garlic
3 cups vegetable oil
36 prawns, with head on
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Lemon Confit, recipe follows
3 tablespoons chopped fresh parsley leaves
Lemon Confit:
10 lemons
2 cloves garlic
2 teaspoons peppercorns
6 sprigs fresh thyme
1 dried chile
1 bay leaf
1 cup salt
3 cups sugar
3 cups olive oil
Directions
- On a Japanese mandoline, slice the garlic as finely as possible; it should be translucent.
- Heat 2 cups vegetable oil in a large, heavy Dutch oven to 250 degrees F. Add the sliced garlic and cook until golden brown. Remove with a slotted spoon and drain on paper towels.
- Peel and devein the prawns, leaving the head and tail pieces intact. Heat 2 tablespoons vegetable oil in a large saute pan over high heat until oil is almost smoking. Season 6 prawns with salt and pepper and add to hot oil. Cook 1 minute on each side and then transfer to a paper towel to drain. Repeat until all prawns are cooked, adding more oil as needed.
- Arrange prawns on a plate and drizzle with the Lemon Confit, using some of the oil. Sprinkle with garlic chips and chopped parsley.
Lemon Confit:
- Prepare the Lemon Confit a couple days in advance. Slice the lemons lengthwise and place in a stainless steel pot. Add all remaining ingredients, except olive oil, cover with cold water, and bring to a boil over medium heat. Reduce heat to maintain a slow simmer; too much heat will cause the lemon to fall apart. Simmer for 15 minutes and then pour into sanitized mason jars. Seal and let cool in refrigerator.
- When ready to use, scrape out the pith of the lemons with a knife and cut up the skin into small cubes. Immerse in olive oil a couple hours prior to using.