Gastronomixs

King prawns en papillote with lemongrass, lime leaf, and leek

By cooking the king prawns en papillote, they are cooked partly in their own liquid and partly in a tangy sauce filled with citrus notes. This produces a rich, Asian flavour.

King prawns en papillote with lemongrass, lime leaf, and leek

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Ingredients

5

 

king prawns

1

 

lemongrass

1

 

lime leaf

30

g

leek

80

g

coconut milk

100

g

fish stock

 

 

fish sauce

 

 

salt and pepper

Preparation method

  • Clean the king prawns, leaving the heads and tails on.
  • Boil the coconut milk together with the fish stock, lemongrass, and lime leaf.
  • Season to taste with fish sauce and leave overnight to infuse.
  • Clean the leek and cut into thin strips (julienne).
  • Place the leek on a sheet of baking paper and place the king prawns on top.
  • Add the sauce and fold the papillote tightly closed.
  • Cook in an oven at 170°C for approx. fifteen minutes.

Serving suggestions

  • As a component in a dish with rice and pak choy.
  • As a component in a starter with citrus, coconut, and soya sauce.
  • As an amuse-bouche with a variety of edible flowers.

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