prawns butter fly, feture 2Two weeks ago on a Friday night walking along one of the main streets in Copenhagen, I found this amazing restaurant called THE RED BOX.  It is a boutique restaurant big in flavours.  I would definitely recommend this restaurant and I will definitely want to go there again.

The food is a fusion of Asian, Chinese and French. I ordered the Hoisin sauce tiger prawns and they were delicious.  This recipe is my attempt to recreate this very tasty and beautifully presented dish.

Ingredients for the Prawns

  • 12 medium size tiger prawns
  • 4 tablespoons hoisin sauce
  • 4 garlic cloves, grated
  • 2 inch fresh ginger, grated
  • juice of one lime
  • salt to taste
  • 2 tablespoons of sunflower oil

Ingredients for the Mango Salad

  • 2 carrots, thinly julienne
  • 2 medium size green mangoes, thinly julienne
  • 1 red pepper, thinly julienne
  • 1 hot red chili, thinly julienne
  • juice of one lime
  • 1 teaspoon sugar
  • 2 tablespoons of finely chopped chives
  • salt to taste

Method

  1. Rinse the prawns and pat them  dry. To butterfly the prawns hold them flat and cut along the shell with a serrated knife.  Take the shell off leaving the head and tail in place.  Take a sharp knife and score down the body to expose the black vein.  With the tip of the knife remove the vein. With the same knife cut deeper into the body of the prawn and push the meat apart, flatten them out. You are now left with a butterfly prawn.

prawns butter fly, cut

  1. Rub the prawns with salt and the juice of one lime.
  2. mix together the hoisin sauce, garlic and ginger in a shallow dish.  Add the prawns and using your hands cover the prawns with this sauce.  Leave them to marinate for about 1 hour (or longer if you have time).
  3. In a large heavy-based frying pan heat the sunflower oil.  Add the prawns with the open side down and cook for 3  minutes, then turn them and cook for 1 minute (it is important to cook them this way in order to plate them standing up).  This method keeps the shape of the prawns.
  4. Remove the prawns and serve immediately.

Let’s do the salad

  1. In a small bowl mix together lime juice, sugar, and salt for the dressing.  Mix well until the salt has disappeared.
  2. In a medium size bowl put all the julienne vegetables.  Toss them gently with the dressing.
  3. Spoon the salad into small bowls and decorate with slices of lime and a small chili on top

Tips

  • JULIENNE is a culinary term for cutting vegetables into thin strips.

 

 

 

 

 

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