Servings:
Servings: 4
Ingredients
Pan-Fried Prawns
- 12 prawns
- 4 shellfish oil
- 1 thyme
- 1 clove garlic
- 2 cup pasta
Shellfish XO Sauce
- 12 prawns
- 4 shellfish oil
- 1 thyme
- 1 clove garlic
- 2 cup pasta
- 4 teaspoon hoisin sauce
- 2 teaspoon oyster sauce
- 1 teaspoon xo sauce
- 1 teaspoon galangal
- 1/2 teaspoon garlic
- 2 teaspoon coriander root
- 1/2 liter lobster stock
- 1/2 liter chicken stock
- 1/2 liter Salt and pepper
Presentation Ingredients
- 12 prawns
- 4 shellfish oil
- 1 thyme
- 1 clove garlic
- 2 cup pasta
- 4 teaspoon hoisin sauce
- 2 teaspoon oyster sauce
- 1 teaspoon xo sauce
- 1 teaspoon galangal
- 1/2 teaspoon garlic
- 2 teaspoon coriander root
- 1/2 liter lobster stock
- 1/2 liter chicken stock
- 1/2 liter Salt and pepper
- 1 bunch wild roquette
- 3 teaspoon parmesan cheese
- 3 teaspoon truffle
Preparation
Baking Directions:
Clean and de-shell prawns.
Marinate overnight with shellfish oil, garlic and chopped thyme.
Chop garlic, galangal and coriander until very fine.
Pan-fry prawns for about 40 seconds with peanut oil.
Add hoisin sauce, oyster sauce, xo sauce, lobster stock and chicken stock.
Season.
Combine shrimp, pasta and prawns, and wrap in four individual pieces of parchment paper (a specialist cooking paper).
Bake on tray in medium-hot oven until paper is golden brown (about 10 minutes).
Garnish with above-listed presentation ingredients.
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