So here’s a new one I’m loving.
I’ve kind of got a thing for star anise. It’s got a warm and tropical flavour I can always find a home for in my dishes.
Lately I’ve been playing with a Blue Ginger inspired combination with jumbo prawns (lobster too!).
First you’ll new about 2 lbs. of Jumbo prawns/shrimp (same thing).
Peel and devein them but leave on the tail bit, and save the shells for making your stock!
Next your you’ll need to toast up about 1 tsp. each: star anise (seeds only), dried pepper, pink peppercorns. Grind those up ind a spice grinder or dry blender and and sprinkle it all over your prawns. rub it in evenly and set them in your fridge for now.
Now your need about 2 quart of fresh carrot juice (I like to put in a nice chunk of ginger when juicing) and 4-6 star anise. bring that to a boil and simmer until reduced to about 1 cup, remove anise. Add that to 1 cup of prawn of lobster stock and further reduce to one cup.
Now bring a large skillet to searing heat with about 1 T grapeseed oil. Sprinkle your prawns with sea salt and (no more than 10 at a time to avoid crowding the pan) begin searing off for about 1 minute on each side. Set your prawns aside and deglaze your pan with some sake or white wine, then add half your reduction, a splash of rice wine vinegar, and 1 T of butter (if your feeling dangerous). Once your sauce has begun to thinken return the prawns to the pan just for a minute or so until they’re warm and serve them right away.
I like them plated over an avocado puree or salad. With the additional sauce strained and served over top . A little spring onion and cilantro never hurts either….
This is a work in progress that I’m loving so feel free to try it out and send me some feedback.
Provecho!
