Sesame Fried Head On Prawns With Cucumber Kimchi And Korean Chile Aioli Recipes

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SAUTEED HEAD-ON PRAWNS WITH TWO GINGER BEURRE NOISETTE



Sauteed Head-on Prawns with Two Ginger Beurre Noisette image

Provided by Ming Tsai

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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

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