Tiger prawns, confit garlic, chilli, lime.
Ingredients
3x Tiger prawns 16/20 size, tails peeled, head left on
3x Confit garlic pieces, must be soft but not falling apart
1/2 Tablespoon Chilli oil
Lime juice from 1 wedge
1x Lime cheek
10g Butter
20g Prawn stock (1litre from one box of shells, must have basil & white wine)
MOP
- Pan fry the tiger prawns in some vegetable oil. When you turn the prawns over add the prawn stock, chilli oil and confit garlic. Allow the stock to reduce and then add the butter and lime juice to emulsify. Season lightly and serve in a small walled brown plate with a lime cheek. Do not add the confit garlic to the frying pan till the stock has been added as this will burn very quickly if fried
Chilli oil.
Ingredients
28g Dried onion flakes/granules
14g Dried garlic flakes/granules
118g Chilli flakes
118g Gochugaru chilli flakes (order these from amazon)
18g Sugar
3g Salt
30g gluten free soy sauce
648g Rapeseed oil
MOP
- Heat all the the oil till it reaches 185c
- Place oil the ingredients into a stainless steel bowl in the order listed above, onions first then garlic and so on
- Pour the hot oil over the spices and allow to cool at room temperature
Waiters Notes
Tiger prawns pan fried with Korean chilli oil and confit garlic. the sauce is then emulsified with lime juice and butter. Be sure to let the customer know that there is only 3 prawns per serving
Allergies Shellfish, soy, sulphites - white wine in stock