Wednesday, 3 August 2011
Butter Prawns with Hollandaise on Bed of Pea Sprouts Tapas.
4-5 Tiger prawns De-shelled (Leave tail skin on) Remove the dirty part of prawns and butterfly cut the center.
Extra Virgin Olive Oil
50g butter (Melted and strain away foam)
A handful of Pea Sprouts (Washed and drained)
2 Egg Yolks
Half of Lemon juice
Hot pan. Add in butter and melt. Do not burn butter. Then strain off the foam with spoon and set aside once done to cool.
For Hollandaise sauce, 2-3 egg yolks into bowl and beat them for 2-3 minutes. Add in the melted butter gradually and place over lightly boiled water and whisk till thicken. Once thicken, remove from heat and season with a touch of salt and pepper, season to taste. Add a few drops of lemon juice into sauce to give that lemony flavor. Set aside.
Now for prawns, heat pan. Add 2 tablespoon of extra virgin olive oil. Lightly season prawns with salt and pepper. Once pan is hot, add the prawns in and saute for 2 minutes each sides or till cooked. Add in a knob of butter into pan and glaze the prawns with the melted butter in the pan. It gives your prawns a buttery flavor and gives a nice golden finish. Then finally, 2 drops of lemon juice on each of prawns. Once cooked, set aside.
For vinegrette, 3 tablespoon of olive oil, add the juice of half lemon, season with salt and pepper and add 3 tablespoon of water. Mix well and add in Pea sprouts. Toss them into vinegrette and serve on plate. Place prawns on top, scatter around and just drip the Hollandaise onto prawns. Drizzle the balance vinegrette around the prawns and serve.