Hazelnut Dukkah Crusted Baja Prawns
Hazelnut Dukkah Crusted Baja Prawns
Chefs Featured RecipeNovember 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
Baja Prawns
- 18 :U-10 Baja prawns
- 1 tablespoon :olive oil
- to taste :sea salt and freshly ground black pepper
- 1 tablespoon :unsalted butter
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
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
Garnish
- 1 cup : celery sprouts
- 18 sprigs : chive
- 18 : edible flowers
Executive Chef Bernard Guillas
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