Wasabi Stuffed Mexican Prawns With Sweet Corn Salsa
Courtesy of Tom Gatch
Kemo Sabe’s executive chef and co-owner, Deborah Scott, combines influences from around the world to consistently create flavorful, colorful and innovative dishes for the many visitors to her restaurants. Here, she shares the recipe for one of the Kemo Sabe’s signature dishes; wasabi stuffed Mexican prawns with sweet corn salsa.
Ingredients:
12 large prawns (16 to 20 per pound), peeled
6 slices of bacon cut in half
1 tbs. pre-mixed wasabi paste
4 oz. red enchilada sauce (Las Palmas works well)
2 tbs. molasses
2 tbs. soy sauce
1 tsp. Worcestershire sauce
1 tbs. brown sugar
1/4 tsp. granulated garlic
1/4 tsp. granulated onion
1/4 tsp. dry oregano, crushed
1/4 tsp. white sesame seeds
Method:
Preheat oven to 350 degrees. Butterfly the prawns by splitting them down the middle of their backs to open them up. Stuff each prawn with a small dab of wasabi, and wrap in a piece of bacon; secure with toothpick. Place each completed unit on foil-covered cookie sheet so that they don’t touch one another.
In a bowl, combine other ingredients and mix well. Carefully brush glaze mixture over each shrimp. Bake for 10-12 minutes, or until bacon is lightly crisp..
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