Ingredients
- As many large white prawns to serve two for each guest. Do not get Tiger prawns. Get white prawns.
- As many unblemished large chinese pea pods to serve two for each guest.
- Frilled toothpicks
- enough water to boil the prawns
- spices based on 1 gallon of water):
- fresh crushed garlic, about 10 cloves
- 2 tbsp. salt
- 4 tbsp. Old Bay seasoning
- 3 whole red pepper pods
Directions
Set the water on to boil with the spices in it. Clean and devein the prawns, leaving on the tail portion of the shell. Rinse the pea pods and blanch them in lightly salted water till just tender and bright green..about 2 minutes. Cool down in ice water to stop cooking process. Boil the prawns till opaque taking extreem care not to overcook them. You want them tender but done. Cool them down in ice water. When cold, drain and pat dry with paper towels. Drain pea pods and pat dry also. Using the pods as "coats", wrap pods around each prawn. Take a frilled toothpick and stab through to hold pea pod in place. Set Prawns an a large platter decorated with lemon slices and a fish-shaped molded seafood mousse. Personally, I set this on a decorated mirror oval on the buffet hors d'ouevre table.
Print this recipe
Submitted 6/13/05.
Source: Chef Pikaart
Submitted By: Chef Pikaart
Chefnet@ix.netcom.com
Pink Prawns in Green Coats