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Cooking With Lounge | Prawns in wine and bread

Cooking With Lounge | Prawns in wine and bread
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First Published: Sun, Mar 18 2012. 07 49 PM IST

Updated: Sun, Mar 18 2012. 07 49 PM IST
Tiger prawns in a Riesling broth with herb breadcrumbs
Serves 4
Ingredients
For the tiger prawns
12 tiger prawns (22-25 prawns per kg), cut in half with the head and shell on, deveined
3 tbsp salad oil
2 tbsp oregano, chopped
2 tbsp garlic, finely chopped
2 tbsp red onion, finely chopped
2 cups Riesling wine (other crisp white wines can be used instead with similar results)
Salt to taste
2 tbsp chives, chopped
2 tbsp parsley chopped
For the garlic lemon butter
250g butter, softened
2 tsp lemon zest
1 tsp lemon juice
3 tbsp parsley, chopped
1 tbsp garlic, finely chopped, cooked until soft, and cooled
2 tbsp red onions, finely chopped, cooked until soft, and cooled
For the herb breadcrumbs
2 cups breadcrumbs
2 tsp lemon zest
4 tsp parsley, chopped
1 tsp salt
Method
For the garlic lemon butter, mix the butter, lemon zest, lemon juice, parsley, cooked garlic and red onions in a bowl until smooth. This can be made up to a week in advance. Store and keep aside.
To make herb breadcrumbs, mix the breadcrumbs, lemon zest, parsley and salt in a bowl.
Now, to make the tiger prawns, place the salad oil, oregano, garlic and onion in a wide pot and heat over medium flame. Cook until the garlic and onions are translucent. Add the wine and cook until the liquid has reduced by half. Turn the heat down to a gentle simmer and add the prawns. Season the prawns with salt. When the prawns begin to curl and the meat becomes pink, turn off the heat and stir in the garlic lemon butter. Taste and adjust the salt as necessary. Transfer to a warm serving plate and garnish with chives, parsley and herb breadcrumbs. Serve immediately.
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First Published: Sun, Mar 18 2012. 07 49 PM IST
More Topics: Cooking With Lounge | CWL | Food | Tiger Prawns | Wine |