Smoked Salmon Wrapped Prawns with Thai Chili and Honey Sauce
What I love about this recipe is that it is very pretty on a plate, and a great combination of complimentary flavors. The heat of the chili and sweetness of the honey. It makes a beautiful first course to be enjoyed with a nice glass of wine, soak up the sauce with french bread.
12 jbo prawns – cleaned deveined
1 1/2 stick butter
16 oz lox smoked salmon
3 cloves garlic diced
1 finger fresh ginger diced
3 tbl sambel okelek
(thai chile paste)
2 bottles clam juice
2 cups dry white wine
4 tbs soy sauce – low salt
one bunch of green onions
4 tbs honey
Prep The Prawns
Blanch the green part of the green onions quickly, then quickly put in an ice water bath to kill the heat. this makes them flexible enough to tie. Cut the onions longways in half. Wrap a piece of smoked salmon around the middle of a jbo prawn, tie it gently with a green onion above.
In a large skillet, heat the half stick of butter. Once butter is hot quickly sear both sides of the prawns. We are not cooking the prawns at this point – just searing them, being carful to keep them in tact. Tent them in a pan, set aside.
Make The Sauce
Add the garlic and ginger to pan just used for the prawns, caramelize over med high heat. Deglaze the pan with the white wine – reduce by half to 3/4. Add the clam juice, reduce this by half. At this point add the chili paste, soy sauce, and reduce heat. Take the cube of butter, stab with a fork and working it in circles – melt in the sauce. (its import to keep the butter moving as this keeps the sauce from separating) Add the honey whisk gently. Add prawns, and any juices left with them to mixture. Bring up the heat being careful not to over cook the prawns.
Plate and Serve
February 18, 2013 Uncategorized