Tiger Prawn with fennel and mango and pineapple mayonnaise, bruschetta.
Hello, welcome into my hub kitchen; my other friends have already arrived so grab a seat and we’ll begin. We’ve some beers in the fridge and an open bottle of Corbiers on offer.
Fabio my Italian friend is here, he’s ditched the new girlfriend; she wanted to go out places instead of baking and cooking, so she had to go.
We made a rather tasty brochette with salmon and caviar, and we thought we might push this idea a little and because I love seafood, we decided to come up with some other ideas.
Ingredients for the Tiger prawns
- 450gms Tiger or King Prawns, shelled and de-veined
- Fennel Bulb, chopped
- just one celery stalk, chopped quite fine
- 4 cloves garlic, chopped
- 1 tablespoon balsamic vinegar, white or dark
- 100gms cream cheese
- 1 teaspoon sea salt
- 1 teaspoon white pepper
- 2 teaspoon coriander powder
- 4 shallots
- 70gms each of bamboo shoots and water chestnuts, a small tin will do fine here.
- a few white mushrooms, chopped
- 4 ciabatta, sliced
- Spiced Tiger Prawns, coconut milk, pineapples and rice.
Tiger prawns are great what ever you do with them, this is a really nice recipe, easy to follow and delicious to eat.
Something extra beautiful
- I like the fresh taste of fennel bulb it really can add a flavour kick to any meal. So soak your prawns in water with a little lemon and limejuice, also a teaspoon of caster sugar. Give the bag a good shaking up and leave it in the fridge a couple of hours.
- Chop the shallots, garlic, fennel, celery and mushrooms, and put to one side. Take your prawns from their bag and rinse. Open your tins of Chinese vegetables and drain them.
- slice the waterchestnuts quite thin, so that you have thin discs.
- In your frying pan drizzle a little groundnut or olive oil and put it on a very gently heat.
- When the oil becomes runny, add the chopped vegetables. Cook gently.
- Add the balsamic vinegar, white wine vinegar. add fresh herbs, parsley, dill. You could add a little pineapple juice too.
- Try not to over cook... you want to leave a little crunch in all the vegetables.
- Add your prawns. use tiger prawns, but king prawns will do just as well.
|Serving size: 255gm|
|Calories from Fat||0|
|% Daily Value *|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 43 g||14%|
|Sugar 38 g|
|Fiber 0 g|
|Protein 1 g||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
True Bolsamic is made in Italy and comes from either the region of Modena or Reggio Emilia and was mentioned as long ago as 1046.
The name is taken from the Latin balsamum and from Greek Balsamon which mean balsam-like as in a restorative or curative way. Traditional balsam is quite expensive to buy, but the more widely known imitation of balsamino is used by chefs worldwide.
There are three types of balsamic vinegar:
- Authentic traditional artisan balsamic vinegar, the only kind that may legally be described as Aceto Balsamico Tradizionale in the Euro-zone.
- Commercial grade balsamic vinegars produced on an industrial scale.
- Condimento grade products, which are often a mix of the two above.
White Trebbiano grapes are used to make the vinegar, the first process after picking of course is to boil them down to about 30% to create what is called a ‘must’ same as in wine making. They are fermented long and slow to further concentrate them and intensify the flavour, this process can be as long as 25 years, but more typically 12 years.
The casks are laid out in increasing sizes, and after the allotted time, a small amount is transferred from one cask to the next. This process helps age the new vinegar and mixes it with mature liquid.
Commercial vinegars are made up of wine vinegar and usually contain caramel and gum to colour and thicken it to copy the aged Aceto Balsamico Tradizionale di Modera. There is very little aging involved in these commercial vinegars, but for most chefs they are adequate.
How to make the mayonaise
I learnt this mayonnaise many years ago from a chef in New Delhi at a Best Western Hotel which was the most beautiful place I've ever seen.
Add all the ingredients into a mixing bowl and blend them together.
Place in the fridge until you are ready to use it.
- 240 ml mayonnaise
- you can use tinned mango and pineapples, or if you are lucky enough to be able to get hold of the fresh stuff then use that.
- 60 ml crème fraiche
- 2 tbsp fresh lime juice
- salt and pepper to taste
- Specialty breads Recipes, ciabatta. no knead homemade method
ciabatta, a delicious rustic bread full of flavour and full of goodness.
HOW TO SERVE.
Fabio and I sat down sliced the ciabatta and toasted it lightly. we then spread it with cream cheese. carefully pile the prawns and vegetables on the bread followed by lashings of yummy mango and pineapple mayonnaise.
I suggest something tropical with this mayba a nice cocktail.
1 shot triple sec, 3 shots lemon vodka, 1 shot club soda, top up with orange juice.
iced lemonade, a squeeze of lime, a squeeze of lemon, top up with pinapple juice.
- Smoked Salmon and Caviar bruschetta, served on homemade Ciabatta.
a fantastic tasting anytime meal, bruschetta topped with salmon and caviar.