“Spanish appetizer with a twist of Asian flavour that whets your appetite”
Just to share the recipe here.. I still do not have time to re-produce this at home yet, but am happy to share the recipe with you first.
Try this at home and do let me know your successful outcome!
Ingredients
20 pieces of Tiger prawns, shelled with tail remained intact
Rye bread (or bread of your choice), slightly toasted
20 gram of fresh Rosemary (about 1 sprig)
10 gram Kaffir lime leaf (about 2 -3 leaves)
1 tablespoon of chopped garlic
1 tablespoon of thinly sliced red chili
1 cup of (drinking) white wine
2 tablespoons of olive oil
1 small cube of butter
Pinch of salt and pepper
For dressing:
1 tablespoon of Extra Virgin Olive Oil
1 tablespoon of lime juice (or lime foam, may whisk to incorporate air to make into foam texture)
For garnishing:
Coriander
Fresh Daikon cress and/ or purple Shiso
Method
1) Slice the bread into serving size. Toast bread in toaster or dry frying pan on medium fire till both sides slightly crunched. Set toasts aside for later.
2) Heat Tefal pan with olive oil on medium fire. When the Thermo Spot® pad turns solid red (it means it reaches ideal temperature to start cooking), add prawns to sauté till both sides turn slight whitish pink. Place in Rosemary, lime leaves, garlic and chili. Stir fry a little to release the aromas.
3) Pour white wine and melt butter. Adjust the heat, if necessary. Whirl the pan in rapid circular motions occasionally to combine the ingredients. Sprinkle salt and pepper, stir to combine well. Heat off.
4) Place toast on serving dish. Arrange prawns on the toast. Drizzle dressing, and garnish before serve.
Tips: Use normal drinking wine instead of cooking wine.
* Heat oil with normal olive oil, and not the extra virgin olive oil which meant for dressing use.
* The purpose to add garlic in a later stage is to avoid burning of the garlic in this dish.
* Lime juice for dressing, if you like to present your dish in a much more special way, whisk the juice (in a large quantity) vigorously to incorporate plentiful of air to create foamy lime juice (there is a special electrical ‘beater’ to do the job, actually).