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50 mins

+ waiting
Prawn Perfection Recipe

Prawn Perfection

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Ideal Recipe for Slimmers
Graham

Recipe by  

Prawn Perfection is an adaptation of a Joël Robuchon recipe (Joël Robuchon was named France's Chef of the Century by the esteemed Gault Millau restaurant guide).

The strong peppery flavour of the paper-thin slices of blanched turnip perfectly balances the sweetness of the king prawns and the red pepper sauce. Prawn Perfection is definitely one to impress your dinner party guests with.

NOTE: In USA you would refer to this as Shrimp Perfection. Elsewhere there is a differentiation between small shrimp and larger prawns.

      Preparation Time: 20 Minutes + waiting

      Cooking Time: 30 Minutes

A Top Choice Recipe for Extravagance

Ingredients for Prawn Perfection

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
20 large (king-size)
cooked prawns in their shells
1 small
turnip
1 bunch
flat leaf parsley
1 oz
fresh ginger
FOR THE RED PEPPER SAUCE
2 oz
butter
½
onion
1 clove
garlic
  pinch
paprika
 
salt and pepper
½ oz
fresh ginger
1 medium-sized
red pepper
¼ pint
fish stock
¼ pint
cream

 

How to Cook Prawn Perfection

  1. First make the sauce... Peel and finely chop the onions. Peel the red pepper, remove the seeds and cut into big chunks. Peel and finely slice the ginger. Peel and crush (mince) the garlic.
  2. Melt just over half of the butter in a pan and add the garlic and onions. Cover the pan and sweat these for about 2-3 minutes. Add the paprika, salt and freshly-ground pepper, ginger, red pepper and fish stock and cook over a low heat for 20 minutes, so the sauce just simmers gently.
  3. Remove from the heat, stir in the cream and set aside for 5 minutes. Then add the remaining butter and stir again until it has melted. Sieve (strain) the mixture, retaining the liquid and discarding the solids. Leave the sauce in the fridge to chill.
  4. Slice the turnip very finely using a mandoline and cut the slices into circles about 3" (7.5cm) across using a pastry cutter. Blanche the turnip slices in boiling salted water for 15 seconds. Refresh in cold water and then pat dry with kitchen roll. Peel 16 prawns (leaving 4 in their shells).
  5. To serve, place some parsley leaves on each plate. On top of those, place a turnip disc. On top of that, place 2 large prawns, a slice or two or very finely sliced fresh ginger and a flat parsley leaf. Top with another disc of turnip and repeat the process. Place a small bowl of sauce on each place and decorate the plates with the unpeeled prawn.

 
Graham GRAHAM'S HOT TIP:
To serve this recipe in perfect condition, make up the plates at the latest moment. To keep the turnip discs crisp and fresh, leave them in ice-cold water until needed, then pat them dry with kitchen paper and use immediately.
 
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Reviews of Prawn Perfection

Rating 5 out of 5 - Many cooks will make this recipe again August 19 2014
Absolutely outstanding for refined dining. I was cooking for six people including my husband's boss's boss and his wife, so I was a bit nervous, but this set the scene for a really relaxed evening where the food and wine flowed effortlessly and it was smiles all round as our guests left well after midnight. This recipe is an absolute gem and I shall undoubtedly be making it again on some future special occasion. Everybody just loved it. The taste and the presentation are so simple yet so effective. Well done for including it on your site.
(2 reviews)
 

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