Spot prawn escabeche, Spring peas and lemongrass

Name: Spot prawn escabeche, Spring peas and lemongrass
Ingredients: 20 spot prawn tails, shelled; 225g olive oil; 150g lime juice; 60g shallot, minced; 2pc red chili, seeded and minced; Salt; 5lb lemongrass, bottoms only, smashed and sliced; 500mlcanola oil; 100mllemongrass oil; 32g tapioca maltodextrin; 1lb fresh peas, blanched; 1bch mint, picked; Salt and pepper; 50g Valrhona Ivoire chocolate, in the freezer; A few blanched peas; Sprigs of mint; Pea tips; Edible flowers, such as begonia and/or marigold; Lime, juiced

www.four-magazine.com

Another delightful fish recipe from Executive chef Warren Barr of the Wickaninnish Inn, Vancouver Bay, Canada. Enjoy!

Keywords

hotels & travel

View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

Share this recipe: