Recipes : Méli-Mélo of Giant Prawns and Tempura Vagetables in Spiced Red Wine Nectar

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Méli-Mélo of Giant Prawns and Tempura Vagetables in Spiced Red Wine Nectar

By Chef Michel Gautier
Website : Michel Gautier

Makes 6 servings

- 2.500 kg of extra large prawns

- 4 leeks

- 1 large onion

- ½ stalk of celery

- 1 courgette

- Tarragon, chervil, dill, parsley, mini tomatoes

- Tempura utensil

- 400 gr of flour

- Salt, pepper and spices

- 1 frying pan

- 6 spoons of olive oil

Nectar sauce:
- 6 chopped shalots

- 1 ble of Bordeaux red wine

- Thyme, laurel, parsley, 5 spices, salt and pepper

- 50 gr of butter

Peel and wash vegetables. Peel and blanch 3 leeks in hot salted oil. Peel raw prawns and keep flesh to be cut in strips, season with salt and spices. Wash vegetables and herbs and dip them along with prawns in the Tempura machine, fry golden, drain well.

Coat plates and display vegetables and prawns tempuras Sprinkle lemon juice over. Serve sauce on the side. Nectar sauceSweat chopped shalots in a spoonful of olive oil. Moisten with red wine, add bouquet garni, salt and pepper. Reduce to obtain only 1/3 of the preparation.Pass through chinois utensil.Press well and extract the maximum. Work up with butter.

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