Pan-Seared Prawns with Coconut Cream and Curry Vinaigrette
Pan-Seared Prawns with Coconut Cream and Curry Vinaigrette
Wine match suggestion: Chardonnay
Serves 4 / Prep 50 minutes
Ingredients
•4 Wild Prawns
•1L Coconut Milk
•Salt to taste
•Sugar to taste
•1 Lemon
•15g Lemon Juice
•1 Lime
•200g Canola Oil
•10g Turmeric
•10g Cumin
•15g Curry Powder
•60g White Wine Vinegar
•Salt to taste
•Simple Syrup to taste
•20g Yeondu (Korean cooking essence, or substitute with light soy sauce)
•4 Asparagus Spears
•8 slices Brioche
•10g Bronze Fennel
•10g Chervil
•200g Casarecce Pasta
•1L Coconut Milk
•Salt to taste
•Sugar to taste
•1 Lemon
•15g Lemon Juice
•1 Lime
•200g Canola Oil
•10g Turmeric
•10g Cumin
•15g Curry Powder
•60g White Wine Vinegar
•Salt to taste
•Simple Syrup to taste
•20g Yeondu (Korean cooking essence, or substitute with light soy sauce)
•4 Asparagus Spears
•8 slices Brioche
•10g Bronze Fennel
•10g Chervil
•200g Casarecce Pasta
Method
- Peel and devein the prawns.
- Pour coconut milk into a saucepan and reduce by half over medium heat.
- Add salt, lemon juice, and lime juice to the reduced coconut milk. Blend with a hand blender until smooth.
- Toast turmeric, cumin, and curry powder in a saucepan. Add canola oil and heat to 60°C (140°F). Remove from heat and let steep for 30 minutes. Strain. Add white wine vinegar, salt, Yeondu, and simple syrup to make a vinaigrette.
- Peel the asparagus spears.
- Quickly sear the prawns in a hot pan. Season with olive oil, lemon zest, and lime zest.
- Cook casarecce pasta in boiling water for 10 minutes. Drain and toss with curry vinaigrette. Arrange on a plate.
Chardonnay 2022
Cloudy Bay Chardonnay is one for connoisseurs and gastronomic adventurers: refined, poised and balanced.
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