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Spot Prawn Croustillant Recipe

2 years ago

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 SPOT PRAWN CROUSTILLANT HEARTS OF PALM TANDOORI, KUMQUAT
IN THE 1970S, Chef Louis Outhier, my friend Jean-Georges Vongerichten’s mentor, whose main restaurant was L’Oasis on the French Riviera, created a dish I still remember fondly: langoustines paired with Thai curry. What struck me the most then was the perfect contrast he achieved between spicy and sweet, and this is what I have tried to reenact, but with prawns, given here the Indian spice treatment. Over a bed of fresh Hawaiian hearts of palm, the spot prawns are crisped within a nest of spring roll pastry sheets. Pickled kumquats lend their tart citrusy dab to a dish we wish to be fragrant but not spicy.
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Servings
MetricUS Imperial
Ingredients
Pickled Kumquats
Spot Prawn Croustillant
Hearts of Palm Brunoise and Puree
To Finish
Servings
MetricUS Imperial
Ingredients
Pickled Kumquats
Spot Prawn Croustillant
Hearts of Palm Brunoise and Puree
To Finish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Pickled Kumquats
  1. Place the kumquats in a heatproof container. In a small saucepan, combine the pickling liquid and chili flakes, bring to a boil, then pour over the kumquats. Cover and refrigerate for at least 1 day or up to 2 weeks.
For the Tandoori Kumquat Sauce
  1. In a small bowl, mix all of the ingredients together and season with salt. Reserve, chilled.
For the Spot Prawn Croustillant
  1. In a small bowl, whisk the egg yolk with the tandoori paste, piment d’Espelette, salt, and pepper. Curl each prawn into a disc shape and secure with a toothpick. Evenly coat the prawns in the egg mixture. Lay the spring roll julienne on a cutting board, place the prawns on top, and wrap the dough around to coat. Transfer to a tray, cover, and reserve, chilled.
For the Hearts of Palm Brunoise and Puree
  1. Cut 24 matchsticks from the hearts of palm and reserve for garnish. Cut 1 cup of brunoise from the remainder and set aside.
  2. In a small saucepan, combine all the remaining hearts of palm trim with ½ cup of the chicken stock, ½ cup of the cream, and ½ teaspoon salt. Simmer over medium heat until very tender, about 15 minutes. Scoop the hearts of palm into a blender and puree with enough of the cooking liquid to make a smooth, thick puree. Pass through a fine-meshed sieve and reserve, kept warm.
  3. In a medium sauté pan over medium heat, combine the coconut oil and tandoori paste and cook, stirring, for 2 minutes, or until fragrant. Add the brunoised hearts of palm and sauté for 2 minutes, or until tender but not browned. Add the remaining ½ cup chicken stock and ½ cup heavy cream and simmer until reduced to a thick sauce. Season with salt and pepper. Reserve, kept warm.
To Finish
  1. Fill one-third of a medium saucepan with canola oil and heat to 350°F. Fry the prawns in batches until golden brown, 1 to 2 minutes, then strain onto a paper towel–lined tray. Pull out the toothpicks and sprinkle with salt.
  2. For each serving, place 2 spoonfuls of brunoised hearts of palm on a warm plate and top each with a prawn. Top each prawn with 2 matchsticks of hearts of palm, 2 slices of pickled kumquat, and 2 leaves of lemon balm. Spoon dots of puree around the prawns, and drizzle tandoori kumquat sauce on the plate.

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