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
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
Salt and pepper to taste
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
- 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.
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.
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.
Hollandaise Sauce:
- 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.