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    Hazelnut Dukkah Crusted Baja Prawns


    Chefs Featured Recipe

    November Recipe: Hazelnut Dukkah Crusted Baja Prawns
    Sweet Corn ~ Red Quinoa Salad, Beet Sherry Reduction, Truffle Oil

    Serves 6

    Hazelnut Dukkah Spice

    1/4 cuphazelnuts, peeled
    1/4 cupsesame seeds
    1/8 cupsliced almonds
    2 tablespoonssunflower seeds
    1 teaspooncoriander seeds
    1 teaspooncumin seeds
    1/2 teaspoonfennel seeds
    1/2 teaspoonfleur de sel
    1/4 teaspoonfreshly ground black pepper
    1/8 teaspoonpaprika
    pinchcayenne pepper

    Pre-heat oven to 350˚F.  Place hazelnuts, sesame seeds, almonds, and sunflower seeds in single layer on baking sheet.  Roast in oven 10 minutes. Remove.  Cool.  Place coriander, cumin and fennel seeds in small skillet.  Toast over medium low heat until fragrant.  Place in food processor with nuts and remaining ingredients.  Pulse until mixture is crumbly.  Cool.  Store in airtight container.


    Baja Prawns

    18U-10 Baja prawns
    1 tablespoonolive oil
    to tastesea salt and freshly ground black pepper
    1 tablespoon unsalted butter

    Toss prawns with 1 tablespoon hazelnut dukkah spice and 1 tablespoon olive oil.  Heat 1 tablespoon olive oil and 1 tablespoon butter in large non-stick skillet at medium heat.  When butter is lightly browned, place prawns in skillet.  Cook 1 minute per side, or until opaque.   Remove from pan.  Set aside.


    Sweet Corn ~ Red Quinoa Salad

    1 cupchicken broth
    1/2 cupred quinoa
    6 earswhite, sweet corn, shucked
    2 tablespoonsunsalted butter
    1/4 cupfinely chopped chervil
    2 tablespoonsmint
    2 tablespoonshazelnut oil
    1lemon, juiced
    to tastesea salt and freshly ground black pepper

    Bring chicken broth to boil in stockpot.  Add red quinoa.  Reduce to simmer.  Cook until broth is absorbed.  Remove from heat.  Set aside.  Cool.  Shave corn from cobs.  Melt butter in sauté pan at medium heat.  Add corn.  Season to taste with sea salt and freshly ground black pepper.  Cook 5 minutes or until tender.  Remove from heat.  Place into mixing bowl.  Cool.  Combine with red quinoa, chervil, mint, hazelnut oil, lemon juice, salt and pepper.


    Beet Sherry Reduction

    1/2 cupred beet juice
    1/4 cupmaple syrup
    1/4 cupsherry vinegar
    1/2 vanilla bean, split, scraped

    Combine all ingredients in heavy saucepan.  Bring to boil.  Reduce to simmer.  Reduce by two thirds to syrupy consistency.  Let cool.  Remove vanilla bean.  Place into squeeze bottle.



    1 cupcelery sprouts
    18 sprigschive
    18edible flowers

    Place scoop of sweet corn~red quinoa salad in center of hot, large pasta plate.  Arrange three prawns evenly around salad.  Drizzle with beet sherry reduction. Divide celery sprouts into 6 portions.  Place atop sweet corn~red quinoa salad.  Lean chive sprig between each prawn (3 total) in upward position to form teepee.  Garnish with flowers.

    Bon Appetit!

    - Executive Chef Bernard Guillas