Prawns in Carrot, Lime and Cilantro Dip
Ingredients
- 12 piece king prawn tail
- 12 piece asparagus tips cleaned and blanched
- 12 piece spring onions for decoration
For the Dip (yield 400ml/ 1¾ cup):
- 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
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