Monday, 7 August 2017

Calvados Caramel Prawns

It sounds a bit crazy to cook prawns in caramel, but it is delicious. The little bit of sweetness combined with the fruitiness of the alcohol enhances the taste of the seafood.
A courgette salad goes great with it.

Recipe for 3:
12 shelled cooked prawns
3 raw prawns
2 tbsp icing sugar
2 tbsp Calvados
2 tbsp soy sauce
Salt and pepper

Clean the prawns and pat them dry.
In a medium pan heat up the icing sugar until it gets amber, that will take a while.
Put in the raw prawns first, and after 1 minute add the others. Let them sit on each side for 1,5 minutes, flip them over and caramelize the other side. Add Calvados and Soy Sauce and season with salt and pepper.

Make the salad:
200 g courgette
1 1/2 tsp salt
1 spring onion, only the green bit
1/2 lime juice and zest
Olio de Limone
salt and pepper
dried dill
creme fraiche and black sesame seeds as garnish

Cut the courgette into batons and get the salt over,  mix and let them sit for 30 min. Drain and wash and dry.
Make the dressing.

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