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Prawns: Roasted Spot Prawns

Source of Recipe

Corner Table, food tv network


List of Ingredients

16 spot prawns, butterflied, shell on
2 pounds crab cake mixture
1 quart hot and sour vinaigrette
3 english cucumbers, julienned and seeded
1 green, yellow & red pepper, brunoise
1 tablespoon ginger, chopped
1 teaspoon shallot, chopped
1 teaspoon garlic, chopped
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
prepared hollandaise sauce


Recipe

Preheat oven to 500ºF. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces in water on pan. Cook for approximately 5 minutes. Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro. Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate. Yield: 8 servings


CRAB CAKE MIXTURE
1-ounce olive oil
1/2 Medium yellow onion, small dice
1 stalk celery, small dice
2 pounds crab meat
1/2 cup mayonnaise (recipe to follow)
2 tablespoons parsley, chopped
1 1/2 ounces Japanese bread crumbs
In saute pan, add olive oil. Sweat onions and celery in oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.