Friday 24 March 2017

GRILLED KING PRAWN – Carrot and Ginger Emulsion

Makes 2 portions

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

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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