Ginger infused giant poached prawns
Grand Hyatt, San Francisco
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4 pcs. giant prawns, shell on
½ cup fresh tomatoes cubed
1 tsp. ginger julienne
1 tbsp. garlic
1 tbsp. shallots
2 cup water or vegetable stock
Brunoise of red pepper (peppers that have been finely diced or shredded, then cooked slowly in butter.)
In a small saucepan, sauté prawn shells and next four ingredients. Add water or vegetable stock. Season with salt and pepper to taste.
Once done, strain the broth essence; cook the raw prawns in the remaining strained liquid until tender, about 2-4 minutes. Be very careful not to overcook. Set 2 pieces of prawns on plate and decorate with mix of broccolini, julienne carrots and leeks and asparagus spears. Place the infused prawn essence into tea kettle and use as an alternate serving vessel (pour around prawns and vegetable on plate).