Recipe of the Week: Citrus spot prawns with sesame cabbage salad

SERVES 4

PREP TIME 45 minutes

COOK TIME 10 minutes

 

INGREDIENTS

FRIED GARLIC:

1/2 cup sesame oil

10 Alaska Grown garlic cloves, thinly sliced

1/2 cup canola, corn or grapeseed oil

 

CABBAGE SALAD:

1 small head Alaska Grown purple cabbage (about 1 lb.)

1 small head Alaska Grown green cabbage (about 1 lb.)

1 to 2 teaspoons kosher salt, to taste

Juice of 2 limes

1 pint Alaska Grown cherry tomatoes, cut in quarters

Seeds of 2 pomegranates (about 1 cup)

1 cup each Alaska Grown herbs, leaves only: mint, cilantro and basil

 

ALASKA PRAWNS:

1 Tablespoon salt

1 lemon, zested and juiced

1 orange, zested and juiced

4 oz. dry white wine

1 Tablespoon pickling spice (or 1 Tablespoon black peppercorns and 2 bay leaves)

2 lb. Alaska spot prawns, heads removed, shell on

salt and pepper, to taste

4 oz. roasted peanuts, chopped

 

DIRECTIONS

FRIED GARLIC:

Heat the sesame oil over medium heat in pan; add garlic.  Gently fry until golden brown.  Strain out garlic, reserving oil.  Blot garlic on paper towels to dry.  (If needed, crisp in 200°F oven for 10 to 15 minutes.)  Blend cooled sesame oil with canola oil.  Set garlic and oil aside.  (This step may be done up to a day ahead.)

 

CABBAGE SALAD:

Quarter cabbages; thinly slice each into a separate bowl.  Rinse, strain and dry cabbages thoroughly; refrigerate, if not using immediately.  (May be done up to a day ahead.)

Place cabbages into a large mixing bowl, season liberally with salt; toss lightly and let stand 5 minutes.  Pour on lime juice, add tomatoes and pomegranate seeds.  Thinly slice the herbs; lightly toss into salad.

 

ALASKA PRAWNS:

Prepare an ice bath; set aside.  Boil 3 quarts water in a large pot; add salt, lemon and orange juices and zest, wine and pickling spice.  Return to a boil; add prawns.  Cook 3 to 4 minutes, just until prawn shells are bright and prawns are opaque throughout.

Place prawns in ice bath for 1 to 2 minutes to chill.  Remove prawns; peel off shells if preferred.  In a bowl, coat prawns lightly with about 2 to 3 tablespoons reserved oil blend.  Season with salt and pepper, to taste.

To serve, drizzle just enough oil blend onto cabbage mixture salad to coat.  Portion cabbage among 4 large bowls.  Sprinkle on fried garlic and peanuts.  Divide and place prawns over salad.   Serve immediately.

Recipe developed by Chef Aaron Apling-Gilman, Alyeska Resort.

 

SOURCE: Alaska Seafood Marketing Institute. Find more recipes at WildAlaskaSeafood.com