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Grilled Spot Prawns With Peas and Ginger

Time 1 hour 10 minutes
Yields Serves 4
Grilled Spot Prawns With Peas and Ginger
1

Heat the grill to high. Line a baking sheet with paper towels and set aside.

2

Fill a stockpot or large, deep pot with water and bring to a rolling boil over high heat. Add the prawns head-first to the pot all at once and cover. Cook 30 seconds. Drain the prawns in a colander and rinse with cold water. Place the prawns on the baking sheet and pat dry with paper towels.

3

Cut the asparagus into 3-inch pieces. Blanch 30 seconds, then plunge into a bowl of ice water. Drain and set aside.

4

Blanch the tomato 30 seconds, then plunge into ice water. Remove the tomato, cut out the core and peel. Cut the tomato into quarters, seed and dice. Set aside.

5

Place the prawns in a large bowl. Add 1 tablespoon of the olive oil and salt and pepper to taste. Place the prawns on the grill, cover, and cook until the shells are slightly charred, 2 to 3 minutes. Turn them over and cook 2 to 3 minutes more, depending on the size. To check for doneness, remove a prawn from the grill and cut into the tail portion. The meat should be opaque and cooked through in the center. Remove the prawns from the grill and set aside.

6

Heat a large skillet over medium-low heat. Add the butter and melt; do not sizzle or brown. Add the ginger and cook until fragrant, 30 seconds. Add the asparagus and peas and warm gently, 1 minute. Increase the heat to medium and add the tomato. Cook, stirring gently, until the tomato breaks down slightly, 3 to 4 minutes. This will thicken the pan juices. Season with salt and pepper to taste and add the chives. Set aside.

7

Cut the prawns in half down the middle with a sharp knife and devein if necessary. Divide the prawns among 4 large warmed plates and spoon the asparagus mixture over and around them. Squeeze lemon juice over the prawns, drizzle liberally with the remaining 2 tablespoons of extra-virgin olive-oil, and sprinkle with the tarragon and a little fleur de sel.


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