Sesame Prawns on Ginger butter with Wild rice Risotto and Fennel
- king (tiger) prawns - 12
- Toasted black and white sesame seeds
- Sesame Oil
- Lemon Juice
- Soy Sauce
- Olive oil
- Ginger Butter
- Creamed Butter
- Salt and Pepper
- Noilly Prat Vermouth
Peel and clean prawns, cut into backs, season with mixed seasoning, marinate in sesame oil, lemon juice and soy sauce for half an hour, sprinkle with sesame seeds and briefly fry in olive oil, which must not be allowed to get too hot.
Finish by baking in a preheated 180 degree C (350 degree F) oven for 4 minutes.
Put ginger butter in frying pan, don't let it get too hot, drag shrimp through butter and serve on wild rice risotto and fennel.
Fennel root should be peeled, halved, cut very thin, sautéed briefly in a non-stick pan, and then swirled with Pernod.
With the tiger prawns, start with the back, remove the intestines, marinate in salt, ground cloves, cinnamon, and paprika, a bit of cayenne, and freshly ground pepper. Sprinkle generously with this, then sesame oil, and worcestershire sauce, soy sauce and olive oil.
For the rice, heat butter in pan, add the rice, heat till rice is transparent. To that, add salt and water. Season with an onion studded with cloves. Put in pressure cooker, and rice will be done in 10–15 minutes.
In the meantime, prepare ginger butter. Whisk to make it nice and creamy. Add chopped garlic, worcestershire, chopped ginger, salt and pepper, Tabasco, brandy, and vermouth.
Stir very well
Sauté the prawns (perhaps flambé them a bit) and keep them warm under the salamander.
In the meantime, prep the fennel. Peel, and slice finely. Put fennel in warm butter and sauté. Add a few swills of Pernod.
Put ginger butter in pan that you sautéed the prawns, melt and drizzle over the prawns. Place the fennel and rice on the plate, and garnish with fresh dill and half a lemon.