https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Dressings, Dips, Spreads
  • Prawns in Carrot, Lime and Cilantro Dip

Prawns in Carrot, Lime and Cilantro Dip

Posted on Feb 6th, 2023
by Thomas Wenger
Categories:
  • Dressings, Dips, Spreads
  • Sauce
  • Seafood Recipes

The recipe for this dip has been with me for a few years now. It combines the best of both worlds: the Asian spices of ginger, chili and lemongrass with Mediterranean ingredients like the virgin olive oil and 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.

Enjoy!

Prawns in Carrot, Lime and Cilantro Dip

Thomas Wenger
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Sauce and Dips
Cuisine Fusion Recipes
Servings 12 servings

Ingredients
  

  • 12 piece king prawn tail
  • 12 piece asparagus tips cleaned and blanched
  • 12 piece spring 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 milliliters chicken stock
  • 30 milliliters white wine dry
  • 1 lime
  • sea salt flakes
  • 75 milliliters olive oil virgin
  • 5 grams red chilies deseeded
  • 5 grams coriander leafs
  • 5 grams brown sugar
  • 20 grams lemons grass bruised

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

PRAWNS IN CARROT, LIME AND CILANTRO DIP
Tried this recipe?Let us know how it was!

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.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2022 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.