How To Prepare Poached Prawns In Lemon Chiffon Sauce
June 14th, 2008 at 1:32pm
Ingredients:
- 5 medium sized prawns, shelled and de-veined
- 1 stick lemon grass
- Lemon zest of 1 lime
- 3 tsp lemon juice
- 1 tbs fresh cream
- 1 tbs white wine (optional)
- Salt to taste
- ½ tsp chopped onions
- ½ tsp butter
- A few crisp arugula or iceburg lettuce leaves
Method
Saute onions in butter till they are glossy. Add white wine, lemon zest, and lemon grass. Add 1 cup of water. Simmer for 10 minutes. Add prawns and salt to the boiling lemon flavored stock, reduce flame and simmer for two to three minutes till prawns are just done. Remove prawns to a platter and keep aside. Reduce the cooking liquid till it is of syrupy consistency, add cream. Strain, put the prawns back into the reduced stock, simmer for half a minute, add lemon juice. Check and correct the seasoning. Arrange the prawns around arugula/crisp lettuce leaves, pour sauce on top of the prawns and serve immediately.
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