Ingredients:
serves 4
16 lge raw king prawns – shelled & deveined with tail left on
4 pickled onions peeled and cut in half
100gm sea blight, picked, blanched, re- freshed and put in fridge
1 white onion peeled
1 leek
2 cloves of garlic
300ml pure cream
2 sprigs of thyme
2 bay leaves
1 tsp truffle oil
Salt & pepper
4 globe artichokes, peeled, cleaned and cut in half – then blanched in boiling salted water with lemon for 5 mins, chilled and set aside
1 bunch woodland sorrel, leaves picked and washed
200ml prawn oil
120gm panko breadcrumbs
6 tbls [heaped] malto dextrin powder
300ml olive oil
10ml white balsamic vinegar
Method:
- Peel prawns [keep heads and shells] keep 12 for serving with tails left on, the other 4 remove all shell & put aside for prawn crumb.
- Take prawn heads and shells and roast in 180c oven for 30mins, add 270ml olive oil in small pot, then the roasted shells put in stove on a gentle heat for 1 hour [strain and put aside].
- Take 4 of the cleaned prawns, place in a shallow frypan with the prawn oil on a low heat and cook for 30mins. Remove prawn meat, place on tray in 100c oven for 1 hour until very dry! Keep prawn oil to one side.
- Once prawns are dry, put in blender and pulse until fine crumb, mix with bread crumbs, add 3/4 of prawn oil and toast in 160c oven for 10mins until golden brown and then put aside.
- Take 6 spoons of malto powder, place in bowl and slowly whisk in remainder of prawn oil until a nice orange snow forms, add to prawn crumbs and mix well. Set aside.
- Place a fry pan on the heat until very hot, add onions face down with a little olive oil and seasoning and caramelise for 3mins, then turn down heat and add 150ml white wine and place on a lid and cook for 5mins, then remove from pan and set aside.
- Place chopped leek and onion with garlic, bay and thyme in a small pot with 25ml of butter and 25ml olive oil and saute for 3mins without colouring. Add cream and artichoke hearts and cover with lid and simmer for 15mins.
- Place all ingredients in blender with salt and pepper with truffle oil and blend until smooth, set aside to keep warm.
- Place 12 prawns on a piece of baking paper in a small tray and season lightly, then dress with olive oil and roast in 180c oven for 3mins.
To Serve:
Smear 1 tablespoon of puree on each plate, place 3 prawns on each, separate onions into little half circles and place around the prawns, garnish with sea blight, sorrel leaves, dress with vinaigrette and lastly dust with prawn crumb!!
Buon Appetito!
Andy
