Tiger Prawn Recipe
kimchi, black garlic butter, kaboca puree
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prep the Kabocha Puree
Peel and chop the kabocha squash into small cubes. Steam or boil the squash until tender, approximately 15-20 minutes. Drain and place in a blender or food processor.
- 2
Blend the Kabocha
Add a pinch of salt and blend the kabocha squash until smooth. If necessary, add a little water to achieve the desired consistency. Set aside.
- 3
Prepare the Black Garlic Butter
In a small bowl, mash the black garlic cloves with a fork. Mix in the softened unsalted butter until well combined to create black garlic butter. Set aside.
- 4
Prepare the Prawns
Rinse the tiger prawns under cold water, then pat dry with a paper towel. Season lightly with salt and black pepper.
Cooking
- 5
Sear the Prawns
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned tiger prawns and cook for 2-3 minutes on each side, or until they turn pink and opaque.
- 6
Add Black Garlic Butter
Reduce the heat to low and add the black garlic butter to the skillet. Allow it to melt and coat the prawns, cooking for an additional minute.
- 7
Serve with Kimchi
Remove the skillet from heat. On a serving plate, create a base with the kabocha puree, then top with the seared tiger prawns. Garnish with kimchi on the side.
