PRAWNS:
Season the prawns with salt and pepper and leave for
5 minutes. In a bowl, combine with chilli, lemongrass,
coriander sesame seed and grape seed oil, lemon juice
and Soya sauce together and blend. Add prawns and marinate
for 2-3 hours.
Dry the prawns on kitchen paper. Heat the skillet over
medium heat with grape seed oil and sauté the
prawns one minute on each side until just cooked. Set
aside and keep warm.
WASABI-PARSNIP PUREE:
Cut parsnips into chunks, and cook in salted water
until soft. Drain the water, and then make a smooth
puree with a blender or food processor, adding wasabi
paste, salt and pepper. Keep warm.
PERNOD BUTTER SAUCE:
In a saucepot, combine all the ingredients except butter,
salt and pepper. Bring to the boil over a high heat.
Turn the heat down to low and continue to cook until
the sauce has been reduced to nearly a third. Add chilled
pieces of butter and whisk until the sauce has become
thick. Pass through a fine sieve. Season to taste.
TO FINISH:
Place wasabi-parsnip puree on the warm plate using
a piping bag and pour the Pernod butter sauce around.
Put 3 prawns on top of the sauce. Use fine julienne
of vegetables for garnish such as chillies, peppers,
carrots, leeks etc. |
