Madagascar Prawns with Wild Rice & Spiced Oil

Recently got my mitts on whole Madagascar prawns.  The flavor of the flesh is fantastic, one of the most naturally sweet I've ever tasted.  I know the head is not everyone's cup of tea, however, if you are willing to "suck the head", there is amazing flavor to be savored.

I am back again with my edible garden concept.  It provides a feast for the eyes as well as the palate.  Ultimately presentation is there for 15 seconds, it is flavor that holds the memory.  With that said, always try to find new ways to engage and enlighten your guests.  A simple but whimsical presentation helps you get there.

The crucial component of this dish is the spiced oil.  Made with good quality Spanish olive oil, pink peppercorns, coriander seeds, sesame seeds, vanilla beans and star anise.  It acts as a "dressing" for your edible garden.  Do not forget it.

Enjoy...

Wild Rice & Rock Salt "Soil"

Organic Frisee & Edible Flowers

Madagascar Prawn with Basil Puree

Generous Drizzle of Spiced Oil

Madagascar Prawn with Wild Rice & Spiced Oil

For the Spiced Oil:

1 cup Spanish olive oil

3 tbs pink peppercorns

2 tbs coriander seeds

6 star anise pods

3 vanilla beans - seeds only
1 tbs sesame seeds

Combine all the ingredients in a blender.  Blend until smooth.  Set aside to infuse.

For the Basil Puree:

1 bunch basil - leaves only

2 tbs sunflower seeds - raw & unsalted

1 garlic clove

4 tbs grapeseed oil

Toast the sunflower seeds in a dry pan over medium-low heat.  Toast until fragrant.  Do not burn.

Combine in a food processor the sunflower seeds, basil, garlic, and oil.  Season with sea salt and white pepper.  Pulse until pureed.

In the pan, heat the puree over low heat for 5 minutes.  Check for seasoning.  Remove from heat.

That's it for now...until we exchange a few words again...Peace!