4/10/08

prawns a la plancha...

with creamy crab sushi rice & lime garlic butter...



This small plate is my favorite appetizer at the restaurant I work for. The original one is seasoned with salt, paprika & espellete. The prawns are cooked on a hot surface which allowing the prawns to get a nice char on the edges. When both sides are seared, add garlic butter, chicken broth and lemon juice to emulsify and make a pan sauce, then garnish with herbs. The creamy crab sushi rice is cooked with coconut milk, celery garlic puree, tomato water and crab meat.
1
In my version, I use cayenne instead of espellete and lime juice instead of lemon juice. I also add coconut milk to the sauce.

4 comments:

Vanillaorchid said...

It's tasty and makes me hungry now!!

Simply...Gluten-free said...

Yum! This look delicious and not too difficult!

Thip said...

Actually, there were a lot of ingredients for this recipes and some tricky process that I had to do the prep one day ahead. Once the prep was done, everything became easy. :)

bake-aholic said...

น่ากินจังค่ะพี่ทิพย์ คิดถึง baby carrots ที่เมกาจัง ที่เมืองไทยมีแต่เล็ก ๆแกรน ๆ ^ ^

ขอบคุณมาก ๆ ค่ะสำหรับขนาดถาดอบ foccacia จะรีบส่งการบ้านนะคะ ดองเค็มไว้นานมากแล้ว

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