Hawaiian Blue Prawns Overnighted to us From Honolulu Fish Company
I am allergic to shrimp. With that being said, I eat them from time to time when I know that if I don’t that I am going to be missing something great. These prawns are that good! I wear a pair of gloves when cleaning them so my hands don’t itch. You can cook them many ways but in this preparation I gently sear them on the plancha grill.
In my last post I stated that I was going to try to share some more recipes in the new year. Some of the recipes that I give will be hard to replicate without a restaurant full of ingredients or equipment. The two that I have given in this post can be easily duplicated and used to complement a variety of dishes. If you have any questions feel free to start a dialog in the comments section. The internet is a great tool for sourcing ingredients. I think that ratios are the keys to making a recipe work. Use the highest quality ingredients that you can find or you can afford.
Smoked Paprika Vinaigrette
150 g. Sherry vinegar
75 g. honey
4.27 g. xanthan gum (0.85%)
150 g. extra virgin olive oil
25 g. spanish smoked paprika
100 g. orange juice
2.5 g. salt (.5%)
Toast smoked paprika lightly in a saute pan over medium until it becomes more fragrant. Put sherry vinegar, orange juice, and honey into a high-speed blender. Blend to incorporate. Add salt, paprika and slowly add xanthan to shear into mixture. Blend for 30 seconds. While blender is running slowly add olive oil to emulsify mixture.
A traditional vinaigrette has a ratio of 1 part vinegar to 3 parts oil. This recipe uses less oil. The sherry vinegar is balanced with the honey and orange juice. The xanthan gum keeps this mixture together and gives the sauce body.
Poached Black Mustard Seeds
2 c. black mustard seed
2 oz. ginger
3 Toasted Black cardamom pods
4 oz. Maple syrup
1 t. cayenne
2 lemons juice (1/2 cup)
water to cover
salt to taste
Add all ingredients and simmer for 20 minutes. Discard ginger and cardamom.
These seeds add texture and flavor.
Put prawns on plate and garnish with smoked paprika vinaigrette, pickled mustard seeds, sliced kumquat, and pickled red onion.
