by Chef Ben Kiely of Pacific Institute of Culinary Arts (PICAchef)
A duo of spot prawns, quenelle and poached, with seared mango and zucchini in a dressing of wild honey, lime and Provençal olive oil. This refreshing and delicately flavored recipe celebrates the BC spot prawn season and was inspired by Chef Ben Kiely's experience living in the charming French town of Montpellier in southern France.
Serves 4
For the Spot Prawns:
16 spot prawns, cleaned and deveined (8 for poached, 8 for raw quenelle)
Salt and pepper to taste
For the Raw Quenelle:
- 8 spot prawns (raw)
- 1 tsp lime juice
- 1 tsp olive oil
- Salt to taste
For the Poached Spot Prawns:
- 8 spot prawns
- 4 cups water
- 1 tsp salt
- 1 lemon, sliced
- 1 bay leaf
For the Seared Mango:
- 1 ripe mango, peeled and cut into squares
- 1 tbsp olive oil
- Salt and espelete pepper
For the Zucchini:
- 1 medium zucchini, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 2 tbsp fresh basil, chopped
- 1 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
For the Lime, Honey, and Olive Oil Dressing:
- 3 tbsp lime juice
- 1 tbsp honey (wild honey, available at specialty grocers, is preferred but not essential)
- 4 tbsp extra virgin olive oil
- Salt and pepper to taste
Method for the Raw Quenelle:
1. Chop 8 raw spot prawns finely
2. Mix with lime juice, olive oil, and salt.
3. Form into quenelles (oval shapes) using two spoons. Refrigerate until ready to serve.
Preparing the Poached Spot Prawns:
1. Bring water, salt, lemon slices, and bay leaf to a boil in a saucepan.
2. Add the spot prawns and poach for 2-3 minutes until just cooked through. Do not overcook as spot prawn will become rubbery.
3. Remove the prawns and allow to cool.
Preparing the Seared Mango:
1. Heat olive oil in a skillet over medium-high heat.
2. Add the mango cubes and sear until they get a slight char and caramelize, about 2-3 minutes.
3. Season with salt and set aside.
Preparing the Zucchini
1. In a bowl, combine the diced zucchini, red onion, bell pepper, and basil.
2. Drizzle with lime juice and olive oil.
3. Season with salt and pepper and mix well.
Preparing the Dressing:
1. In a small bowl, whisk together the lime juice, honey, and olive oil.
2. Season with salt and pepper to taste.
Plating:
1. On each plate, place a quenelle of raw prawn and 2 poached spot prawns.
2. Arrange the seared mango and zucchini beside the prawns.
3. Drizzle the lime, honey, and olive oil dressing over the prawns.
4. Garnish with additional basil if desired. Enjoy!
