Grilled Sunchokes with Prawns and Lemon Coriander Vinaigrette Recipe

Name: Grilled Sunchokes with Prawns and Lemon Coriander Vinaigrette Recipe
Total time: 20 min
Ingredients: 13-15 grilled prawns 6 grilled sunchokes ½ cup baby arugula 1 cup grilled fennel 2 Tbsp popped quinoa ½ cup lemon coriander vinaigrette 1 ounce Jordan Chef's Reserve Caviar Bronze fennel; quickly blanched; for garnish Fleur de sel for garnish Freshly ground black pepper for garnish For the lemon coriander vinaigrette 2 Tbsp lemon juice; freshly squeezed 2 Tbsp champagne vinegar 1 Tbsp shallot; minced 1 Tbsp whole coriander; toasted and crushed 1 Tbsp sweet white miso 1 Tbsp fresh dill; chopped 13-15 shell-on prawns or jumbo shrimp; deveined For the popped quinoa ½ cup uncooked quinoa 1 cup water 2 cups grapeseed oil

www.jordanwinery.com

Grilled sunchokes and prawns mirror the barrel toast in Jordan Chardonnay for an impressive wine pairing with this appetizer recipe.

View full recipe on www.jordanwinery.com

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Cooking tools:

Mandoline
Pepper mill
Dehydrator
Grill
Skewer
Paring knife
Deep fryer
Deep-fry thermometer
Baking sheet
Silicone baking mat
Mixing bowl
Whisk
Saucepan
Oven
Measuring spoon
Colander
Paper towel
Refrigerator
Plate

Ingredients

13-15 grilled prawns 6 grilled sunchokes ½ cup baby arugula 1 cup grilled fennel 2 Tbsp popped quinoa ½ cup lemon coriander vinaigrette 1 ounce Jordan Chef's Reserve Caviar Bronze fennel
quickly blanched
for garnish Fleur de sel for garnish Freshly ground black pepper for garnish For the lemon coriander vinaigrette 2 Tbsp lemon juice
freshly squeezed 2 Tbsp champagne vinegar 1 Tbsp shallot
minced 1 Tbsp whole coriander
toasted and crushed 1 Tbsp sweet white miso 1 Tbsp fresh dill
chopped 13-15 shell-on prawns or jumbo shrimp
deveined For the popped quinoa ½ cup uncooked quinoa 1 cup water 2 cups grapeseed oil