INSIDE MY KITCHEN: LIGHTLY COOKED SANTA BARBARA SPOT PRAWNS

Oh how I love the oceans bounty?!  Santa Barbara Spot Prawns are by far one my favorite seasonal ingredients to work with.  They truly are a West Coast treasure.  The SB prawn season starts in March and ends in October.  So if you can get you hands on these you will experience a sweet delight.

Recipe:

3ea     SB Spot Prawns (reserve the roe/eggs if possible)

1ea     Shiitake Mushroom (large)

1ea     Green Onion (thinly sliced)

2T      Butter

2T      Ponzu Sauce (can be found in most supermarkets in the Asian foods aisle)

4T      Cornstarch

          s/p

2C     Olive Oil

SPOT PRAWNS:

Bend the head of the prawn down and then pull up removing the head from the body cleanly.  Taking a sharp knife butterfly the prawn on the belly side.  Place the knife at the top of the prawn and firmly press down cutting to the tail without breaking the shell.  Repeat this with the remaining 2 prawns.  Heat 2T of oil in a nonstick pan on medium high heat.  Place the butterflied prawns flesh side down and lightly sear for 25 seconds. Flip over and cook for another 15 seconds.  Remove from heat.  In the same saute pan quickly cook the shiitake mushroom on both sides for 30 seconds.  Remove from heat and slice into thin strips.  In a bowl place the lightly seared shrimp in the center.  Top each shrimp with equal amounts of shiitakes and green onion.  Place 1T of butter ponzu on each shrimp.  Garnish plate with tempura heads and prawn roe (if available) for a great presentation.

HEADS:

Heat a medium sized sauce pot with 2C olive oil to 325*.  Using a thermometer or candy thermometer will help you achieve this temp.  Coat the heads in cornstarch.  Place one head at a time into the oil and fry until crispy, about 4 minutes.  Remove and place on paper towel to soak up the excess oil.  Repeat with the remaining two.

BUTTER PONZU:

Melt butter in a small sauce pot. Remove from heat and whisk in ponzu. Do not reduce because it will create a salty disaster.