Sauteed Head-on Prawns with Two Ginger Beurre Noisette
- Total:
- 20 min
- Prep:
- 10 min
- Cook:
- 10 min
- Yield:
- 4 servings
Ingredients
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
Copyright 2000, Ming Tsai, All Rights Reserved
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