The islandchief
Experience bold flavors with Chef Richard A. Thompson's Cuban-inspired prawns wrapped in sweet onion, served with a vibrant lentil salad and habanero vinaigrette—perfect for culinary adventures.
Ingredients
- 4 lg. prawns U15
- 2 lg. yellow or white onion
- Flour all purpose
- Corn meal (rough polenta)
- ½ Le Puy green lentils
- ½ ripe pineapple, peeled and cut into triangles
- 1 red bell pepper
- 1 green bell pepper
- 1 lg. sweet red onion
- Finely chopped ginger
- Orange segments
- Cuban spices (cumin, garlic granules, chili powder)
- Coriander leaves - whole (not chopped)
- Lime juice
- Sea salt
- Grape seed oil
- 1-2 Habanero pepper (depending on how spicy you require)
- 1 cup orange juice
- 1 tbsp Dijon mustard
- 100 ml lime juice
- 50ml honey
- 2 tsp Egg yolk (pasteurized)
- 3 lg. garlic clove
- Salt, white pepper
- 2 cups+ grape seed oil
- ¼ bunch cilantro
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