Caledonian Prawns Recipe
Head-on, Smoked Cabbage Espuma, English Peas, Citrus, Aleppo, Garlic
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Ingredients
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Prawns
Smoked Cabbage Espuma
Garnish
Method
Cooking Prawns
- 1
Sauté the Prawns
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the head-on prawns, sprinkle with Aleppo pepper and salt, and cook for about 3-4 minutes on each side until they turn pink and opaque. Remove from heat and set aside.
Preparing Smoked Cabbage Espuma
- 2
Blend the Espuma
In a saucepan, combine shredded green cabbage, smoked paprika, heavy cream, and vegetable broth. Bring to a simmer and cook for about 10 minutes until the cabbage is tender. Transfer to a blender and blend until smooth. Adjust seasoning with lemon juice, salt, and blend again. Pass through a fine mesh sieve if desired for a smoother texture.
Plating
- 3
Assemble the Dish
On a serving plate, spoon a generous amount of smoked cabbage espuma. Arrange sautéed prawns on top, then garnish with blanched English peas, citrus segments, and fresh herbs. Drizzle with a little extra olive oil and serve immediately.