PRAWNS IN CARROT, LIME AND CILANTRO DIP

PRAWNS IN CARROT, LIME AND CILANTRO DIP

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Ingredients

Adjust Servings:
12 piece king prawn tail
12 piece asparagus tips cleaned and blanched
12 piece spiring onions for decoration
For the dip (yield 400ml)
225 grams Carrots peeled, sliced
20 grams Ginger root peeled, sliced
20 grams shallots
10 grams garlic clove
250 millilitres Chicken Stock
30 millilitres dry white wine
1 Lime
sea salt flakes
75 millilitres virgin olive oil
5 grams red chilies deseeded
5 grams coriander leafs
5 grams Brown Sugar
20 grams lemons grass bruised
Features:
  • Gluten Free
Cuisine:
    • Serves 12
    • Medium

    Ingredients

    • For the dip (yield 400ml)

    Directions

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    The recipe for this dip has been with me for a few years now. It combines the best of both worlds, the “Asiatic” spices of ginger, chili and lemongrass with Mediterranean ingredients like the virgin olive oil and the lime juice. If you prepare the dip ahead of time, you must ensure that the cilantro is chopped and added last minute to the dressing in order to achieve the freshness desired for this dish.

    1. Steam or poach the prawns, cool them in ice water, then peel them, discarding the heads, leaving the tail end piece intact. Cut through the back and clean the tails thoroughly.
    2. Trim the lemongrass of the hard outer dark green leaves and use the soft white part only. Smash the lemon grass stalks with the back of a knives and tie them into a bundle with a butchers string.
    3. In a sauce pan, sautee the ginger, garlic and shallots in a little of the olive oil until translucent, then add the carrots and the chili and sautee for a further minute.
    4. Add the brown sugar and caramelize lightly, deglaze with the white wine, add the chicken broth and bring it to boil.
    5. Add the bundle of lemongrass to the boiling stock, season with salt and pepper and simmer until the carrots are cooked and soft.
    6. Remove the lemon grass and let the sauce cool until lukewarm.
    7. In a food processor puree the remaining ingredients into a smooth pulp. With low speed incorporate the virgin olive oil slowly.
    8. Add the cilantro leaves just before serving and season with salt, pepper and the lime juice to taste.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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