Receta Destacada - Septiembre 2005
Coconut Prawns with grilled papaya, banana-mango chutney, and MoJo soba noodles.
Chef Scott Boone
Mill Creek Country Club
Mill Creek, Washington
Prawns
24 Ocean Garden Mexican white prawns, size 16/20 count peeled and deveined, tail on
Oil for frying
Coconut Breading
4 cups rice flour
2 cups panko bread crumbs mixed with 2 cups sweetened shredded coconut
4 cups egg wash mixed with 1, 13 ounce jar of coconut milk
Toss cleaned prawns in rice flour shaking off excess. Dredge prawns in coconut milk/egg mixture shaking off excess and roll in coconut panko mixture. Reserve.
Banana-Mango Chutney
1 32 ounce jar of mango chutney
2 bananas
½ bunch of cilantro
1 red bell pepper
1 tsp garlic
Place in food processor and pulse until mixed but not puréed.
MoJo Sauce
1 cup olive oil ½ cup lime juice
10 garlic cloves (minced) 1 tsp salt
½ cup orange juice ½ tsp cracked black pepper
1 tsp cumin
Heat oil in saucepan and add garlic. Cook until garlic starts to color. Take away from heat and add the rest of the ingredients. Oil may splatter so be careful. Cool and reserve.
Soba Noodles
8 cups soba noodles (used in stir-fry)
Cut Papaya into 24 slices, grill on both sides until soft and well marked.
Presentation
In pan or fryer, cook prawns until golden brown. Divide sautéed soba noodles and toss w/ mojo sauce onto four dinner plates. Top with sesame seeds and alternate prawn and papaya ringing the noodles; serve mango salsa on the side with a pineapple wedge. Serves 4.
Envíe una Receta
|
