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Poached beer marinated prawns with rock salt

epicure 25 April 2013
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Cuisine
Type of Meal
Vegetarian-friendly
Difficulty
Speed

You can serve the prawns raw or poached. Bottomline: there is no substitute ingredient for fresh, live prawns for this recipe. The shells should be pink in colour with the prawn heads still intact.

You can serve the prawns raw or poached. Bottomline: there is no substitute ingredient for fresh, live prawns for this recipe. The shells should be pink in colour with the prawn heads still intact.

Serves 4-6 people
Prep time 10 minutes

35g ginger slices
350g live Tiger prawns, poached
1 can dark beer
1 tsp rock salt
1 tsp brown sugar

Beer vinaigrette
4 tbsp floral beer
2 tbsp cider vinegar
4 tbsp extra virgin olive oil
1 tbsp chopped shallots
pinch salt, sugar and freshly cracked
peppercorns

Garnish
50g fennel bulb
50g lightly ripened mango
50g ripe tomatoes, sliced into strips or cubes
1 tbsp sumac powder
100g baby mesclun mix or spinach

• To make ginger juice: blend ginger slices in 3 tbsp of water. Strain to get 2 tbsp of ginger juice. Set aside.
• Combine the poached prawns, beer, salt, and sugar together in a big bowl or jar with lid. Marinate the prawns for 2 minutes.
• Meanwhile, slice the fennel and mango to paper thin strips. Soak fennel and mango strips in ice water. Drain and pat dry.
• Toss the fennel, mango and tomato strips, sumac powder, mesclun mix and beer vinaigrette together.
• Serve the salad mix with marinated prawns.

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