- Total: 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
