Darren Brown, Executive Chef at the Fairmont Pacific Rim and Chefs’ Table Society member, shares this recipe that takes less than 30 minutes from start to first bite.
Simply poached spot prawns with chili-garlic and fireweed honey butter
- 2 dozen spot prawns, unshelled
- 3 litres salted water
- Juice and rind of 3 lemons
- 1 lb salted butter
- 3 heads of garlic
- 1 tbsp Espelette chili (or substitute red chili flakes)
- 2 tbsp Big D’s Fireweed Honey
- Zest of 1 lime
- Poach spot prawns in a court bouillon of salted water and lemon.
- Peel garlic and slice the cloves paper thin.
- In a saucepan over low heat, slowly clarify butter at with the garlic and chili.
- Finish butter with honey, salt, and lime zest. Remove from heat.
Use the finished butter as a dipping sauce for the prawns, or peel some of your poached prawns, transfer a small amount of the butter to a sauté pan, and give the prawns a quick toss in the seasoned butter to glaze them.