KING PRAWNS GLAZED IN TOMAMI JAPAN on mango papaya salad

Hot India

fish

main course

difficult

J.-P. Schneider

INGREDIENTS FOR 4 PERSONS

8 king prawns 6/ or 8 seawater prawns
Olive oil
Pepper and salt
TOMAMI Japan
10 g butter
½ green papaya
1 mango
8 spring onions
1 small bunch coriander
1 small bunch of Thai basil
150 ml olive oil
30 ml fish sauce
Juice and grated peel of 1 lime
2 cloves of solo garlic (China)
1 fresh Thai chilli
TOMAMI Japan
Sugar, salt, white pepper

INSTRUCTIONS

For the salad marinade: grate the lime peel and juice the lime. Finely chop the garlic and fry gently until soft in a little olive oil without the garlic changing colour.
Then make the fish sauce with the garlic confit, finely chopped chilli, lime peel and juice.
Mix together the sugar, salt and some Tomami Japan. Stir in 100 ml of olive oil and season well.
Peel the papaya and remove the seeds with a spoon. Then using a plane grate into fine strips. Slice both the green and the white of the spring onions into fine diagonal strips. Cut the mango into cubes of 5mm each. Cut the coriander and the Thai basil into fine strips.
Mix the raw ingredients with the marinade and season again.
Serve the salad immediately after marinating.
N.B. Roasted macadamia nuts also go very well with the salad.

Season the cleaned king prawn tails with salt and pepper and sauté on all sides in a little olive oil. Finally add 2-3 tablespoons Tomami Japan and the butter; glaze the shrimp tails. Serve immediately with the salad.
Preparation time: 40 minutes

A recipe by Jean-Philipp Schneider, chef and product development manager at the Old Spice Office in Klingenberg.