Recipe courtesy of Ming Tsai

Sauteed Head-on Prawns with Two Ginger Beurre Noisette

Name: Sauteed Head-on Prawns with Two Ginger Beurre Noisette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: asian
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

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Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

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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