Chilled Jumbo Tiger Prawns With Spicy Fig Chutney Recipes

CAMARONES AL CARBON: GRILLED TIGER SHRIMP WITH TWO SAUCES

Steps:

• In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree. Set aside.
• Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook).
• On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices and set the grilled shrimp between the 2 salsas.

POACHED TIGER PRAWNS WITH CLAMS, BOK CHOY, AND SHIITAKE MUSHROOMS

Steps:

• Make the poaching liquid: In a medium pot, over medium heat, add the chicken broth. Bring to a boil and add the soy, ginger, star anise, fish sauce, and orange peel. Reduce the heat and simmer until the broth absorbs the seasonings, about 15 minutes. Strain and keep the broth over low heat.
• Bring a large pot of salted water to a boil over medium heat. Add the bok choy and blanch for no more than 1 or 2 minutes. Remove the bok choy from the water and immediately plunge it into a bowl of ice water to shock it and stop the cooking. When cool, drain and set aside. Finely chop the green onion and cut the shiitake mushrooms into julienne slices. Slice the nori into thin strips.
• Put a medium skillet over medium-high heat and add the vegetable oil. Add the shrimp to the hot oil for about 1 minute per side, just until they turn pink. Put the shrimp and clams into the hot poaching liquid and poach them for about 2 minutes. Add the bok choy and mushrooms and cook for 1 minute more.
• Remove shrimp and clams from the broth and put them into a shallow bowl. Surround them with the bok choy and shiitakes. Pour 1 or 2 ladles of broth over the dish and garnish with chopped green onion and nori strips.

FIG CHUTNEY

Steps:

• In a small saucepan, bring the red wine to a simmer and cook until reduced by half, about 10 minutes. Add the figs, orange juice, honey, cayenne, rosemary and star anise and bring back to a simmer. Season with salt and pepper. Cook until the figs soften and the mixture thickens, about 30 minutes, stirring occasionally to prevent scorching on the bottom. Cool to room temperature before removing the anise and rosemary.

FRESH FIG CHUTNEY

Steps:

• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
• Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

SALT AND PEPPER TIGER PRAWNS: TOM RANG MUOI

Steps:

• Dry roast the salt, pepper, and five spice pepper in a pan. Remove from the heat, allow to cool, then combine with the sugar and mix well. Set aside. In a deep fry pan or wok, bring the oil to 350 degrees F. Dust the prawns in the flour and fry 2 prawns at a time in order to keep the oil at a constant high heat. Cook the prawns about 1 minute. Remove the prawns and place on a rack set over a baking sheet or on kitchen paper towels to absorb the excess oil. Repeat with the remaining prawns and set aside. Carefully remove the fry pan or wok from the heat. Place a separate fry pan over medium heat, and add a dash of oil. Next add the garlic, red shallots, chile, and spring onion, and cook until fragrant. Now add the fried prawns, tossing as you sprinkle the salt, pepper, and five spice mixture, making sure you coat the prawns well. Remove the prawns and serve with lime.