FOR a truly decadent dining experience at home, test culinary skills with this Roasted Mooloolaba King Prawns with Artichoke Puree, Charred Onions, Sea Blight and Prawn Crumb recipe from Locale restaurant on Hastings Street.
Ingredients
16 lge raw king prawns – shelled and deveined with tail left on.
4 pickled onions peeled and cut in half.
100gm sea blight, picked, blanched, refreshed and put in fridge.
1 white onion peeled.
1 leek.
2 cloves of garlic.
300ml pure cream.
2 sprigs of thyme.
2 bay leaves.
1 tsp truffle oil.
Salt and pepper.
4 globe artichokes, peeled, cleaned and cut in half then blanched in boiling salted water with lemon for 5 minutes, chilled and set aside.
1 bunch woodland sorrel, leaves picked and washed.
200ml prawn oil.
120gm panko breadcrumbs.
6 tbls (heaped) malto dextrin powder.
300ml olive oil.
10ml white balsamic vinegar.
Method
Peel prawns (keep heads and shells) keep 12 for serving with tails left on, the other 4 remove all shell and put aside for prawn crumb.
Take prawn heads and shells and roast in 180c oven for 30 mins, add 270ml olive oil in small pot, then the roasted shells put in stove on a gentle heat for 1 hour (strain and put aside).
Take four of the cleaned prawns, place in a shallow frypan with the prawn oil on a low heat and cook for 30 mins.
Remove prawn meat, place on tray in 100c oven for one hour until very dry. Keep prawn oil to one side.
Once prawns are dry, put in blender and pulse until fine crumb, mix with bread crumbs, add 3/4 of prawn oil and toast in 160c oven for 10 mins until golden brown and then put aside.
Take 6 spoons of malto powder, place in bowl and slowly whisk in remainder of prawn oil until a nice orange snow forms, add to prawn crumbs and mix well. Set aside.
Place a fry pan on the heat until very hot, add onions face down with a little olive oil and seasoning and caramelise for 3 mins, then turn down heat and add 150ml white wine and place on a lid and cook for 5 mins, then remove from pan and set aside.
Place chopped leek and onion with garlic, bay and thyme in a small pot with 25ml of butter and 25ml olive oil and saute for 3 mins without colouring. Add cream and artichoke hearts and cover with lid and simmer for 15 mins.
Place all ingredients in blender with salt and pepper with truffle oil and blend until smooth, set aside to keep warm.
Place 12 prawns on a piece of baking paper in a small tray and season lightly, then dress with olive oil and roast in 180c oven for 3 mins.
To serve
Serves four people. Smear 1 tablespoon of puree on each plate, place 3 prawns on each, separate onions into little half circles and place around the prawns, garnish with sea blight, sorrel leaves, dress with vinaigrette and lastly dust with prawn crumb!
