Food Blogs

Spot Prawn Croustillant Recipe

Name: SPOT PRAWN CROUSTILLANT HEARTS OF PALM TANDOORI, KUMQUAT
Yield: 6
Ingredients: 4 kumquats (cut into ¼-inch slices); cup ½Pickling Liquid; 1 pinch of chili flakes; Tandoori Kumquat SauceL; Finely grated zest and juice of 10 kumquats; 3 tablespoons olive oil; 2 teaspoons tandoori paste (we recommend Kalustyan’s); 1 teaspoon lime juice; teaspoon ½crushed black pepper; Salt; 1 egg yolk; 1 tablespoon tandoori paste; 1 pinch of piment d’Espelette; 1 teaspoon salt; Freshly ground white pepper; 12 large spot prawns (peeled and deveined); 10 spring roll pastry sheets (finely julienned); 1 pound fresh hearts of palm (preferably from the thick base, an approximately 6-inch-long section); 1 cup Chicken Stock; 1 cup heavy cream; Salt; 1 tablespoon coconut oil; 1 tablespoon tandoori paste; Freshly ground white pepper; Canola oil for frying; Salt; cup ¼lemon balm

1 year ago

January 17, 2023

Daniel Boulud Fanclub

SPOT PRAWN CROUSTILLANT HEARTS OF PALM TANDOORI, KUMQUAT

IN THE 1970S, Chef Louis Outhier, my friend Jean-Georges Vongerichten’s mentor, whose main restaurant was L’Oasis on the French Riviera, created a dish I still remember fondly: langoustines paired with Thai curry. What struck me the most then was the perfect contrast he achieved between spicy and sweet, and this is what I have tried to reenact, but with prawns, given here the Indian spice treatment. Over a bed of fresh Hawaiian hearts of palm, the spot prawns are crisped within a nest of spring roll pastry sheets. Pickled kumquats lend their tart citrusy dab to a dish we wish to be fragrant but not spicy.

Servings

MetricUS Imperial

Ingredients

Pickled Kumquats

4 kumquats cut into ¼-inch slices
cup ½Pickling Liquid
1 pinch of chili flakes
Tandoori Kumquat SauceL
Finely grated zest and juice of 10 kumquats
3 tablespoons olive oil
2 teaspoons tandoori paste we recommend Kalustyan’s
1 teaspoon lime juice
teaspoon ½crushed black pepper
Salt

Spot Prawn Croustillant

1 egg yolk
1 tablespoon tandoori paste
1 pinch of piment d’Espelette
1 teaspoon Salt
Freshly ground white pepper
12 large spot prawns peeled and deveined
10 spring roll pastry sheets finely julienned

Hearts of Palm Brunoise and Puree

1 pound fresh hearts of palm preferably from the thick base, an approximately 6-inch-long section
1 cup chicken stock
1 cup heavy cream
Salt
1 tablespoon coconut oil
1 tablespoon tandoori paste
Freshly ground white pepper

To Finish

Servings

MetricUS Imperial

Ingredients

Pickled Kumquats

4 kumquats cut into ¼-inch slices
cup ½Pickling Liquid
1 pinch of chili flakes
Tandoori Kumquat SauceL
Finely grated zest and juice of 10 kumquats
3 tablespoons olive oil
2 teaspoons tandoori paste we recommend Kalustyan’s
1 teaspoon lime juice
teaspoon ½crushed black pepper
Salt

Spot Prawn Croustillant

1 egg yolk
1 tablespoon tandoori paste
1 pinch of piment d’Espelette
1 teaspoon Salt
Freshly ground white pepper
12 large spot prawns peeled and deveined
10 spring roll pastry sheets finely julienned

Hearts of Palm Brunoise and Puree

1 pound fresh hearts of palm preferably from the thick base, an approximately 6-inch-long section
1 cup chicken stock
1 cup heavy cream
Salt
1 tablespoon coconut oil
1 tablespoon tandoori paste
Freshly ground white pepper

To Finish

Instructions

For the Pickled Kumquats

Place the kumquats in a heatproof container. In a small saucepan, combine the pickling liquid and chili flakes, bring to a boil, then pour over the kumquats. Cover and refrigerate for at least 1 day or up to 2 weeks.

For the Tandoori Kumquat Sauce

In a small bowl, mix all of the ingredients together and season with salt. Reserve, chilled.

For the Spot Prawn Croustillant

In a small bowl, whisk the egg yolk with the tandoori paste, piment d’Espelette, salt, and pepper. Curl each prawn into a disc shape and secure with a toothpick. Evenly coat the prawns in the egg mixture. Lay the spring roll julienne on a cutting board, place the prawns on top, and wrap the dough around to coat. Transfer to a tray, cover, and reserve, chilled.

For the Hearts of Palm Brunoise and Puree

Cut 24 matchsticks from the hearts of palm and reserve for garnish. Cut 1 cup of brunoise from the remainder and set aside.
In a small saucepan, combine all the remaining hearts of palm trim with ½ cup of the chicken stock, ½ cup of the cream, and ½ teaspoon salt. Simmer over medium heat until very tender, about 15 minutes. Scoop the hearts of palm into a blender and puree with enough of the cooking liquid to make a smooth, thick puree. Pass through a fine-meshed sieve and reserve, kept warm.
In a medium sauté pan over medium heat, combine the coconut oil and tandoori paste and cook, stirring, for 2 minutes, or until fragrant. Add the brunoised hearts of palm and sauté for 2 minutes, or until tender but not browned. Add the remaining ½ cup chicken stock and ½ cup heavy cream and simmer until reduced to a thick sauce. Season with salt and pepper. Reserve, kept warm.

To Finish

Fill one-third of a medium saucepan with canola oil and heat to 350°F. Fry the prawns in batches until golden brown, 1 to 2 minutes, then strain onto a paper towel–lined tray. Pull out the toothpicks and sprinkle with salt.
For each serving, place 2 spoonfuls of brunoised hearts of palm on a warm plate and top each with a prawn. Top each prawn with 2 matchsticks of hearts of palm, 2 slices of pickled kumquat, and 2 leaves of lemon balm. Spoon dots of puree around the prawns, and drizzle tandoori kumquat sauce on the plate.