Prawns in Carrot, Lime and Cilantro Dip
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12 servings
Prawns in Carrot, Lime and Cilantro Dip
Description
This recipe begins with steaming or poaching king prawn tails and cooling them to maintain tenderness, then peeling while leaving the tail tips intact. Asparagus tips are cleaned and blanched to bring out their fresh flavor and bright color. The dip is prepared by sautéing ginger, garlic, shallots, carrot, and chili in olive oil, then lightly caramelizing with brown sugar and deglazing with white wine. Chicken stock and a bundle of bruised lemongrass are added and simmered until the carrots are soft.
The lemongrass is removed and the mixture cools slightly before being pureed in a food processor with lime juice, cilantro, and sea salt flakes, then olive oil is slowly incorporated to yield a smooth, emulsified dip. This sauce balances sweetness from the carrot and sugar, acidity from lime, and herbal brightness from cilantro and lemongrass, complementing the sweet, tender prawns and crisp asparagus.
Plating includes arranging prawns and asparagus with the dip and garnishing with sliced spring onions, making a visually appealing and flavor-packed dish suitable as a starter or light meal that highlights fresh seafood enhanced by a complex, fragrant sauce.
Ingredients
- 12 piece king prawn tail
- 12 piece asparagus cleaned and blanched, tips
- 12 piece spring onions for decoration
For the Dip (yield 400ml/ 1¾ cup):
- 225 grams carrot peeled, sliced
- 20 grams ginger root peeled, sliced
- 20 grams shallot
- 10 grams garlic clove
- 250 milliliters chicken stock
- 30 milliliters white wine dry
- 1 lime
- sea salt flakes
- 75 milliliters olive oil virgin
- 5 grams red chili peppers deseeded
- 5 grams Coriander leafs
- 5 grams brown sugar
- 20 grams lemon grass bruised, plural
Instructions
- 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.
- 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.
- 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.
- Add the brown sugar and caramelize lightly, deglaze with the white wine, add the chicken broth and bring it to boil.
- Add the bundle of lemongrass to the boiling stock, season with salt and pepper and simmer until the carrots are cooked and soft.
- Remove the lemon grass and let the sauce cool until lukewarm.
- In a food processor puree the remaining ingredients into a smooth pulp. With low speed incorporate the virgin olive oil slowly.
- Add the cilantro leaves just before serving and season with salt, pepper and the lime juice to taste.
Notes
User Reviews
Overall Rating
4.9
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