Will you try to make this Prawn, Quinoa Salad, Citrus Fruits and Marinated Vegetables
by Chef Kiko Sousa? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTS
4 king prawns
100 g quinoa
2 limes
3 lemons
1 sauce of baby carrots (see recipe)
1 fennel sauce (see recipe)
200 ml extra virgin olive oil
1 ripe tomato
1/2 onion
2 cloves of garlic
3 sprigs of thyme
Splash of brandy
1 tablespoon cornstarch
1 tablespoon chives
Pinch of pepper
Pinch of salt
INSTRUCTIONS
1. Peel the baby carrots and clean the fennel stems. Bring a pot of heavily salted water to the boil then add the vegetables. Cook until al dente then refresh in a bowl of ice water. Once cold, try them with kitchen paper and leave to one side.
2. Use a vegetable peeler to remove the skin of 2 lemons, trying to remove only the yellow part not the white pith. Put the peel in a jar with a tight fitting lid along with the oil. Place in a water bath for 8 minutes. Let it cool naturally to avoid breaking the jar. When it's cold, add the vegeatbles and soak them in the lemon oil (including the skin).
3. Peel the prawns, leaving the tail. Heat oil in a pan until very hot then add the prawn heads and shells. Add the thickly cut onion, the garlic cloves and the thyme along with a splash of brandy. Add the tomato and top up with water until the heads are covered. Cook over low heat for about 40 minutes. When it is reduced enough, pass through a sieve and reserve the liquid.
4. Cook the quinoa in salted water over low heat. When cooked, rinse with cold water then dry with kitchen towel. Season with salt flakes, zest of 2 limes, a little lemon oil from the vegetables, the chives and lime juice.
5. Place the prawns in a Pyrex dish, drizzle with oil, season with salt flakes and pepper, and bake at 150ºC. Meanwhile, we remove the vegetables from the oil and, blot with kitchen paper to remove any excess oil. Season with a little salt and lemon zest.
6. Check the prawns to make sure they don’t dry it. Turn them in the oil to keep them shiny and juicy.
7. Heat the sauce and thicken it with a little cornstarch diluted in cold water. Season to taste.
8. To plate, add the quinoa salad as the base, place the marinated vegetables on top and serve the prawns on the side, with a little sauce.