Recipe courtesy of Ming Tsai

Sauteed Head-on Prawns with Two Ginger Beurre Noisette

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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!)
  2. Plate the prawns on a large oval and garnish with chives.
  3. Wine suggestion: Renwood Viognier 1995

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