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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 cup : hazelnuts, peeled
  • 1/4 cup : sesame seeds
  • 1/8 cup : sliced almonds
  • 2 tablespoons : sunflower seeds
  • 1 teaspoon : coriander seeds
  • 1 teaspoon : cumin seeds
  • 1/2 teaspoon : fennel seeds
  • 1/2 teaspoon : fleur de sel
  • 1/4 teaspoon : freshly ground black pepper
  • 1/8 teaspoon : paprika
  • pinch : cayenne 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

  • 18 :U-10 Baja prawns
  • 1 tablespoon :olive oil
  • to taste :sea 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 cup :chicken broth
  • 1/2 cup : red quinoa
  • 6 ears :white, sweet corn, shucked
  • 2 tablespoons : unsalted butter
  • 1/4 cup :finely chopped chervil
  • 2 tablespoons : mint
  • 2 tablespoons :hazelnut oil
  • 1 : lemon, juiced
  • 1 cup :chicken broth
  • to taste : sea 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 cup : red beet juice
  • 1/4 cup : maple syrup
  • 1/4 cup : sherry 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 cup : celery sprouts
  • 18 sprigs : chive
  • 18 : edible 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
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