 | Pomegranate Glaze for Prawns16 - 20 count prawns David Katz / Consulting Chef |
| For the Glaze: | |
| • | 1 tbsp. canola oil |
| • | 1 shallot, minced |
| • | 3/4 cup The Perfect Purée Pomegranate Concentrate, thawed |
| • | 3 oz. dry white wine |
| • | 1 tbsp. Worcestershire sauce |
| • | 1 tsp. kosher salt |
| • | 1/4 tsp. ground black pepper |
| • | 10 mint leaves |
| • | Mint chiffonade to garnish |
| Method: | |
| 1. | Heat the oil in a small saucepan. Add shallots and sweat for 2 minutes. Add wine and reduce by half. Add Pomegranate Concentrate, Worcestershire, salt, pepper and mint leaves. Reduce to a light glaze, removing the mint leaves when reduced by half. |
| 2. | Pass the glaze through a fine mesh sieve and return to a saucepan. |
| For the prawns: | |
| • | 1 tbsp. canola oil |
| • | 1 lb. 16-20 count prawns, shelled and de-veined. |
| • | Salt and pepper |
| Method: | |
| 1. | Warm the glaze over low heat. |
| 2. | Heat the canola oil in a large sauté pan over medium-high heat. |
| 3. | Add the prawns and sauté 1-2 minutes, or until just cooked through. Transfer the prawns to the saucepan with the warmed glaze and toss to coat them well. |