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Jumbo Prawns With Tricolor Vegetables

Vinay.Karbhatkar's picture
Ingredients
  Prawns 6
  Button mushrooms 50
  Bell pepper To Taste
  Tomato 1
  Parsley 15 , chopped
  White wine 60
  Olive oil 200
  Butter 50
  Salt To Taste
  Pepper To Taste
  Chicken stock 100
  Fennel 1
  Onion 10 , chopped
  Garlic 5 , chopped
  Milk 500
  Lemon 1
Directions

Marinate the prawns in olive oil,salt and pepper.
Cut the bellpepper and tomato into small dices.
Cut the mushroom into half and slice.
For the foam:
In a sauce pan,sauté onion and garlic in butter.Add in roughly cut fennel and sauté.Pour the milk and allow the fennel to cook on a slow flame.
Preparation:
In a hot pan pour olive oil and seal the prawns and put it into theoven at 180 degrees for 7-8 mins.
Saute the bellpepper,tomato in onion and garlic.Add parsley and adjust seasoning.
Saute the mushrooms in olive oil and reduce in white wine.Adjust the seasoning.
Add some chicken stock,butter and lemon juice to the prawns in the same pan over a flame.Allow to reduce until glazing consistency is achieved.Glaze the prawns well.
Assembly:
Make a tower of the veg n mushrooms in the centre of the plate using a round mould.Place the prawns around the veg.Pour the foam all around the plate.Drizzle some green oil and micro herbs to enhance the dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Feel: 
Meaty, Crunchy
Method: 
Saute
Ingredient: 
Seafood
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2
Story
This recipe isnt suitable for a main course as per the portion size..(one reason it being a Gourmet menu)But there is always an option of having a side order with the dish.

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4 Comments

Swatym's picture
This was yummy...
Andrew's picture
Cool..
shantihhh's picture
Beautiful plating and great fresh flavours!
Henry's picture
I'm wondering how the foam was produced. Would you share your method?