Sautéed Prawns and Chorizo
By Executive Chef Sandro Falbo, The Fullerton Hotels Singapore
Succulent prawns are given an umami lift with chorizo in a scrumptious sauce infused with garlic. This dish bears Mediterranean accents using ingredients with a lighter touch – crisp wines, fresh herbs and olive oil.
Total time: 30 minutes
Difficulty: 2/5
Cost: $20
Servings: 2 persons
A: Chorizo Sauce
2 tablespoons olive oil
1 teaspoon chopped garlic
1 teaspoon chopped shallots
80g dried Spanish chorizo (spicy pork sausage), sliced
30ml dry white wine
2 tablespoons cold butter
B: Prawns
6 tiger prawns, approximately 70g each
C: Garnish
1 handful fresh Italian parsley, chopped
2 teaspoons pine nuts, dry-toasted in a shallow saucepan
DIRECTIONS:
1. Shell and devein the tiger prawns, leaving the heads and tails intact.
2. Heat up a small saucepan over low fire. Pour in 1 tablespoon olive oil, setting aside the remaining oil. Sauté the garlic and shallots until softened and aromatic.
3. Add the chorizo and cook until crisp, approximately 3 minutes. Pour in the white wine. Cook until half of the wine has evaporated and sauce has reduced.
4. Add in butter to create an emulsion (a process of combining two ingredients of different densities that normally do not mix well – i.e. fat/oil with water/broth.) Sauce is ready when the butter has combined fully with the wine to become smooth and velvety.
5. Heat up a separate saucepan over high heat with the remaining olive oil. Put in the prawns and cook until they just turn pink, approximately 5 minutes. Using a slotted spoon, transfer the sautéed prawns into the pot containing the chorizo sauce. Mix quickly so that the prawns are evenly coated with the sauce.
6. To serve, divide the prawns between 2 serving plates. Drizzle prawns with extra chorizo sauce.
7. Garnish with pine nuts and a sprinkle of chopped parsley. Serve immediately.
TIP: Pair the dish with croutons.
TECHNIQUE: As prawns cook very fast, there is a tendency for them to be overdone. For perfectly cooked prawns, remove them from heat as soon as they lose their translucency and turn opaque. The prawns should curl up into a C-shape.
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