Grilled Local Split Prawns
grilLed local s p l i t p r aw n s ‘a l a p l a n c h a’ Cider butter, tarragon and espelette pepper
Grilled Local Split Prawns “A La Plancha” INGREDIENTS:
12 large king prawns in the shell, split in half 100ml Orchard Crush apple cider 50ml apple cider vinegar 1 sprig tarragon 1/4tsp black pepper, cracked 300g butter cubed, unsalted Squeeze of lemon juice ¼ cup of tarragon leaves ¼ cup chives, finely sliced 1/2 tsp espelette pepper
METHOD:
I n a pot combine 100mls Orchard Crush with vinegar, pepper and single tarragon sprig and reduce by half. While whisking continuously over a low heat incorporate cubes of butter into the reduction to create a smooth and velvety emulsion sauce. Season with an extra spritz of Orchard Crush, lemon juice and salt and pepper, set aside in a warm spot. Heat griddle plate on a high heat until almost smoking. Place lightly oiled and seasoned prawns, flesh side down, on hot griddle and allow to cook for 1-2mins pressing down on the shell to maintain contact with the cooking surface. Turn prawns once and allow the shell side to ‘kiss’ the griddle before removing and placing on the serving platter flesh side up. Spoon cider butter over the prawns, sprinkle with tarragon, chives and finish with espelette pepper and a few lugs of good olive oil. Serves 4 – 6 people.
Serve with: Dry Apple Cider
ORCHARd crush Salty and sweet prawns are split and grilled, then splashed with a smooth mix of butter that’s been spritz’d with the fragrant apple aroma that is Orchard Crush. Light anise tones from the tarragon blend well with the cloudy yet clean tasting cider while the fruity and piquant espelette pepper is washed away with its’ crisp finish.
Grilled Local Split Prawns “A La Plancha” INGREDIENTS:
12 large king prawns in the shell, split in half 100ml Orchard Crush apple cider 50ml apple cider vinegar 1 sprig tarragon 1/4tsp black pepper, cracked 300g butter cubed, unsalted Squeeze of lemon juice ¼ cup of tarragon leaves ¼ cup chives, finely sliced 1/2 tsp espelette pepper
METHOD:
I n a pot combine 100mls Orchard Crush with vinegar, pepper and single tarragon sprig and reduce by half. While whisking continuously over a low heat incorporate cubes of butter into the reduction to create a smooth and velvety emulsion sauce. Season with an extra spritz of Orchard Crush, lemon juice and salt and pepper, set aside in a warm spot. Heat griddle plate on a high heat until almost smoking. Place lightly oiled and seasoned prawns, flesh side down, on hot griddle and allow to cook for 1-2mins pressing down on the shell to maintain contact with the cooking surface. Turn prawns once and allow the shell side to ‘kiss’ the griddle before removing and placing on the serving platter flesh side up. Spoon cider butter over the prawns, sprinkle with tarragon, chives and finish with espelette pepper and a few lugs of good olive oil. Serves 4 – 6 people.
Serve with: Dry Apple Cider
ORCHARd crush Salty and sweet prawns are split and grilled, then splashed with a smooth mix of butter that’s been spritz’d with the fragrant apple aroma that is Orchard Crush. Light anise tones from the tarragon blend well with the cloudy yet clean tasting cider while the fruity and piquant espelette pepper is washed away with its’ crisp finish.
