Friday, 24 March 2017

GRILLED KING PRAWN – Carrot and Ginger Emulsion



Makes 2 portions

Ingredients:
4 pcs King Prawn, peeled, head and tail on
2 tbsp    Herb Oil
100 gr Vegetable mixed, julienned
1 tbsp Olive oil

Carrot and Ginger Emulsion:
3 tbsp Vegetable oil
80 g Prawn shell
200 ml Fresh carrot Juice
2 tbsp Oyster Sauce
1 pc Garlic, chopped
1 tsp Fresh ginger, chopped
Salt and pepper to taste

Method:
Season Prawn with salt, pepper, and herb oil then grilled until done. Keep aside.
Saute vegetable with garlic, salt and pepper. Keep aside.

To make sauce:
Heat oil, add prawn shell, and cook for 2 minutes until the color change.
Add garlic and ginger, continue cooking for another 2 minutes.
Pour in carrot juice and reduce to half.
Add oyster sauce, season with salt & pepper.
Take out from flame.  Strain.
Arrange sautéed julienne vegetable and then put grilled prawn and pour the sauce around.
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