Prawns with Mint rice and Edel Weiss sauce
|Preparation time:||30 minutes and up|
- Peel and chop the garlic finely. Fry in a pan with sunflower oil but avoid burning it. Deglaze with a dash of white wine or port then add the fish stock and Kaffir lime leaves and reduce to half.
- Then, pour through a sieve and put back in the pan. Melt the chocolate in it. Stir in the lobster paste and a dash of cream. Do not allow it to boil again.
- Heat oil in a frying pan and stir-fry the prawns with the Sambal Olek for 1-2 minutes. Add the sauce and cook the prawns in it.
- In a pan, heat the sesame oil, toast the rice in it and deglaze with water. Add a pinch of salt and the dried mint. When the rice has absorbed all the water, it is ready to serve.
Thanks for this amazing recipe to Dorit Schmitt. Visit her blog Chatau et Chocolat for more inspiration!
8 big prawns
1 garlic clove
some Sambal Oelek to marinate
For the sauce:
2 garlic cloves
30g Original Beans Edel Weiss 40%
80ml white wine or white port
100ml fish stock
4-5 dried Kaffir lime leaves
2 tea spoons of lobster paste
80 ml cream
For the mint rice:
1 teaspoon dried mint, to cook with the rice
fresh mint for decoration
1 cup of rice, 2 cups of water
some sesame seed oil