JUMBO PRAWN WITH BUTTERNUT SQUASH
Petite® Amaranth Carnival Mix™
Petite® Amaranth Carnival Mix™
Petite® Amaranth Carnival Mix™ provides year-round celebration with this delightful crowd pleaser! Revel in each leaf’s unique color gradients ranging from vibrant greens, pinks, oranges, reds, and yellows. With a mild corn flavor, this mix adds a touch of extravagance and exceptional aesthetics to any plate, while its long-lasting and heat-resistant nature ensures it always holds its shape. Use as a visual complement to any dish in need of a lasting visual impact.
Kinome Leaf
Kinome Leaf
Kinome leaf is a Japanese herb renowned for its distinct and sought-after taste. Its citrus, peppery flavor, and tongue-tingling cooling sensation create a unique culinary experience. This herb has a delicate texture and is available year-round. It is from the same tree as Sansho Pepper and contrasts nicely with rich-tasting foods. The Kinome leaf is an appealing herb that can heighten the flavor profile of sweet and savory dishes alike.
JUMBO PRAWN WITH BUTTERNUT SQUASH
WITH HONEYNUT SQUASH, LEMON, KINOME OIL
Ingredients
- Kinome Leaf
- Petite© Amaranth Carnival Mix™
BUTTERNUT SQUASH:
- 1 Butternut Squash
- Salt
LEMON PURÉE:
- 2 Lemons
- Salt
SQUASH SAUCE:
- 4 Ounces Brown Butter
- Xanthan gum
- Salt
KINOME OIL:
- Fresh Origins® Kinome Leaf
- Neutral Oil
- Salt
TO ASSEMBLE AND SERVE:
- Neutral Oil
- 4 Jumbo Prawns
- Salt
- Fresh Origins® Petite® Amaranth Carnival Mix™
Instructions
FOR THE BUTTERNUT SQUASH:
- Heat oven to 160°F.
- Using a Japanese sheeter, slice butternut squash and form into rolls, making sure to reserve scraps.
- Place rolls on a parchment-lined half sheet tray and season with salt. Cook 10 to 15 minutes, until squash is soft, but still holds some texture.
FOR THE LEMON PUREE:
- In a stockpot, add whole lemons and cold water. Bring to a boil, strain, and refill the pot with cold water.
- Repeat process 3 to 5 times. Once the lemons are softened, transfer to a blender and purée.
- Season with salt and strain through a chinois into a non-reactive container. Transfer to a squeeze bottle and refrigerate.
FOR THE SQUASH SAUCE:
- Juice reserved butternut squash scraps. In a stockpot over medium-high heat, add squash juice and cook until liquid is reduced by at least half, or until the raw squash flavor is gone.
- Transfer to a Vitamix blender and add brown butter and a pinch of xanthan gum. Purée until smooth, season with salt, and strain through a chinois.
- Transfer to a stockpot and keep warm.
FOR THE HONEYNUT SQUASH LEAVES:
- Heat oven to 160°F. Using leaf-shaped cookie cutters, punch out leaves in the honeynut squash.
- Transfer to a parchment-lined sheet tray. Season with salt and cover with plastic wrap. Cook 4 minutes and let cool.
FOR THE KINOME OIL:
- Heat the water bath of an immersion circulator to 160°F. In a vacuum bag, seal Fresh Origins® Kinome Leaf with neutral oil.
- Cook sous vide 2 hours. Transfer to a blender and blend 3 to 5 minutes, or until oil begins to heat.
- Season with salt and strain through a coffee filter-lined chinois. Reserve in a small bottle at room temperature.
TO ASSEMBLE AND SERVE:
- Heat oven to TK°F. Place Butternut Squash and Honeynut Squash Leaves on a sizzle platter, cover with parchment, and warm in oven.
- In a saucepan over medium-high flame, heat oil. Add prawns and salt. Cook until prawns are cooked through. Transfer to a parchment-lined sheet tray and let cool.
- On a serving plate, smear a line of Squash Sauce across the center of the plate. Place 1 seared prawn on top, then drape sheets of Butternut Squash over the prawn. Arrange Honey Squash Leaves over top, then garnish with small dots of Lemon Purée.
- Drizzle with Kinome Oil and garnish with Petite® Amaranth Carnival Mix™.