- 12 piece king prawn tail
- 12 piece asparagus tipscleaned and blanched
- 12 piece spiring onionsfor decoration
For the dip (yield 400ml)
- 225 grams Carrotspeeled, sliced
- 20 grams Gingerroot 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 chiliesdeseeded
- 5 grams coriander leafs
- 5 grams Brown Sugar
- 20 grams lemonsgrass bruised
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.
- 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.