Tiger Prawn & Crème Fraîche Recipe from 1592 Wood Fired Kitchen & Cocktails

1592 Wood Fired Kitchen & Cocktails offers modern Mediterranean cuisine that relies on fresh market produce. By creating intuitive and eclectic combinations, Chef Alexandre Gosselin respects and puts forward the integrity and flavors of the original ingredients. Enjoy this new main dish mouth-watering recipe!

Ingredients:

olive oil

fresh garlic

salt

pepper

½ cup rice (medium grain)

½ cup water

1 minced garlic clove

½ small diced onion

½ tablespoon hot sauce

2 tablespoon olive oil

2 prawns

¼ cup white wine

½ oz Brandy

¼ cup heavy cream

pinch of saffron

fresh mint

chives

lemon or lime juice

Directions:

Mix olive oil, fresh garlic, salt, and pepper for the prawn marinade. Pour over prawns and set aside for 15 minutes. To cook the rice, add olive oil, onions, garlic in a pot and cook until onions are golden. Add hot sauce and rice. Mix all ingredients for about 5 minutes. Add water, salt and mix. Let water boil. Once water is boiling, lower temperature to low heat. Cover rice and let it cook for approximately 10-15 minutes. To cook the prawns, open and devein prawn. Brush prawns with marinade and grill on charcoal for 1 minute each side. Remove shell, leaving head & tail. Sear prawns for 15 seconds on each side, then add brandy. Deglaze with white wine. Add heavy cream. Reduce for 30 seconds. Squeeze head of the prawns for juice to come out. Add saffron. Mix fresh mint, chives, lemon or lime juice, and a dash of olive oil for the garnish. Serve prawns on top of rice and add edamame for garnish.