I will go as far as to say that this was probably the nicest starter I've eaten all year, even if I do say so myself. The quality of the ingredients made all the difference with the prawns and langoustines being fresh from the sea that morning. This dish was a bit of an experiment in which I had no idea how it was going to turn out. Thankfully the heat from the wasabi along with the freshness from the lime, ginger and coriander only enhanced the sweetness of the fresh tiger prawns and langoustines. The cream which comprised the base of the sauce provided an element of richness which subtlety brought the flavours together. Once the shellfish was cooked it was my intention just to dress the shellfish with the sauce as I presumed the cream would make it extra rich, thinking a little would go a long way. This wasn't the case however as once served everyone asked for more.
I think this dish really provides the wow factor and the fact it only needs one saucepan and a BBQ shows the simplicity of the dish. I bought the shellfish from St Georges market where I have got to know one of the fishmongers who always does a great deal and even threw in the Langoustines for free. Goes to show it pays to shop local!
- Tiger Prawns Allow 3 per person
- Garlic 1 clove
- Lime 1
- Wasabi 1 Tablespoon
- Ginger Thumb size chunk
- Fresh Double Cream 250ml
- Spring Onion To Garnish
- Coriander Small bunch
- Sea Salt 1 Teaspoon
1. First thing's first and that's to get the BBQ lit and up to temperature. You could pan fry the prawns but this would be a less than favourable method compared to cooking over coals as the flames impart that much-desired smokiness to the shellfish.
2. To make the Wasabi and Lime cream all is needed is to add the cream to a saucepan along with finely chopped ginger & garlic. Bring to a low simmer and reduce for around 4 minutes. Add the wasabi a squeeze at a time bearing in mind that it's fairly punchy. Taste as you go until you find the required heat. I ended up with about one heaped tablespoon worth. When the consistency is fairly thick, add the chopped coriander and salt. Take the saucepan off the heat then add the juice of one and a half limes which will loosen the dressing to the desired consistency. Set aside until the prawns are cooked.
3. On to the BBQ, when the coals are hot and the flames have slightly died down add the prawns and cook for two minutes per side. As you can see from the heat the coals were at max temperature allowing the prawns to char slightly in their shells meaning the flesh remained moist.
4. Remove the prawns after four minutes and serve with the Wasabi and lime cream, chopped coriander and spring onion.
Hope you enjoy