Recipe: Sautéed Prawns with Figs and Mint
Category: Appetizer
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Prawns (large) | 16 pieces |
| Whisky | ½ shot |
| Fine salt | to taste |
| White pepper | to taste |
| Tabasco® | a few drops |
| Fresh mint | a few sprigs |
| Figs | 8 pieces |
| Butter | 20g |
| Orange | 1 (juice) |
| Greek yogurt | to taste |
| Pane carasau | to taste |
Instructions:
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Prep the prawns: Start by cleaning the prawns. Remove the heads, legs, and shells. Then, carefully make a shallow incision along the back to remove the dark vein (intestinal tract) using a toothpick. Place the cleaned prawns in a bowl and drizzle with whisky, allowing them to marinate for a few minutes.
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Cook the prawns: Heat a non-stick skillet over medium heat. Sauté the prawns until they are cooked through but still tender, about 2-3 minutes on each side. Season with salt, white pepper, and a few drops of Tabasco sauce. Once cooked, remove the prawns from the skillet, add a few mint sprigs for fragrance, and cover the prawns to keep them warm.
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Caramelize the figs: In the same skillet, add the figs, cut into quarters, and the butter. Gently caramelize the figs, being careful not to break them apart. Once caramelized, remove the figs from the skillet and set them aside.
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Deglaze the pan: Pour the fresh orange juice into the skillet to deglaze the pan, stirring to lift any flavorful remnants from the bottom.
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Plating: For a gourmet touch, start by spreading a spoonful of Greek yogurt on each plate. Arrange 4 prawns on each plate, along with 8 pieces of caramelized fig. Add a few shards of Pane Carasau (thin, crispy bread) standing upright for texture, and garnish with additional sprigs of fresh mint. Drizzle with the orange sauce from the pan.
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Serve: Your sautéed prawns with figs and mint are ready to enjoy. This elegant dish combines the sweetness of figs with the savory depth of prawns and the fresh zest of mint, making it a perfect appetizer to impress your guests.
Bon Appétit!
