RECIPE: Lemongrass Prawns
It’s not difficult to succumb to these large lemongrass prawns, juicy, highly desired and fragrant as they are. Created in the kitchens at the Constance Ephélia, the idea occurred to the chef while travelling in Thailand. He loved the famous Tom Yam Kung, but the broth was too powerful for the European palate, and the texture of the seafood was not highlighted enough. This personal and tasty version is enjoyed by alternating a mouthful of prawns with a sip of broth.
12 jumbo black tiger prawns
1 orange, cut in half
1 tomato, chopped
1 thumb-sized piece of ginger, peeled and finely chopped
1 kaffir lime leaf
Olive oil, as required
Salt and pepper, to taste
1 red capsicum
100g mangetout peas
2 carrots, peeled and cut into matchstick slices
1 white turnip, peeled and cut into matchstick slices
1 red chilli, finely chopped
1 Shell the prawn tails keeping the heads for the shellfish broth. Set aside.
2 Put the prawn heads into a saucepan with the oranges and tomato. Cover with water and bring to the boil.
3 Lower the heat and allow to simmer for 25 minutes.
4 Sieve the broth through a cheesecloth strainer.
5 Wash and slice the lemongrass.
6 Place the lemongrass and the ginger into the shellfish broth. Allow to steep for 5 minutes.
7 Strain the broth again and keep warm.
8 Take the stalks off the mangetout peas. Wash and chop lengthways. Set aside.
9 Place the carrots and turnip into iced water.
10 Peel the red capsicum and chop it finely.
11 Drain all the vegetables and mix together in a bowl with the sliced red chilli.
12 Add a drizzle of olive oil to a non-stick frying pan set over a medium heat.
13 Pan fry the prawns until cooked through.
14 Place the vegetables in small bowls with a drizzle of olive oil.
15 Add the prawns.
16 Top with the lemongrass broth and serve.