PACIFIC TIGER PRAWNS

PACIFIC TIGER PRAWNS CRAB FAT EXTRACT, SEA GRAPE SALSA & GARLIC CRUMBLE

by JOHN BUENAVENTURA

INGREDIENTS

120g black pacific tiger prawns 50g sea grapes 30ml candyland tomato juice 5ml Calamansi juice 5ml coriander juice 5ml red onion juice 50g crab fat extract 30g star margarine 5g black garlic 1pc vanilla stick 20g whole garlic 10g black garlic Method Start making the crab fat extract by sautéing some garlic on a pan, add the crab fat and shellfish stock, simmer for 5 minutes and add the vanilla stick. Reduce the sauce and finish with it with a dollop of star margarine. Mix the sea grapes salad with the tomato uice, Calamansi and coriander, add a touch of corn oil and some small dices red onions for texture. Set aside in the fridge. Peel and devein the prawns leaving the head and the tail on. Season with salt and pepper and grill over charcoal. Assemble the dish by placing the sea grapes salad on the plate, add the grilled tiger prawns on top and drizzle with the crab fat sauce. Finish the dish with garlic crumble and black garlic oil. Serve Immediately.