Santa
Barbara Citrus Marinated Prawns
(with Cilantro Corn Cake
and Avacado Caviar)
By Chef Roger Gamboa, Universal Sheraton, Universal City,
CA
Made
with:
Otatuku
Ponzu Sauce
American Sturgeon Caviar & Tabiko Caviar
Serves:
6 each
Ingredients:
1/2
cup Orange Juice Concentrate
TT Salt and Pepper
1/4 cup Ponzu Sauce
1 cup Cilantro Pesto
12 Jumbo Santa Barbara Prawns
1 tbls. Ginger
1 bunch Cilantro
2 tbls. Garlic
2 - 3 Avocados
1/4 Onion
1/2 cup Sesame Oil
1 Diakon Root
1/4 cup Corn Kernels (roasted or broiled)
1 Carrot
2 1/2 cup Pancake Batter
1 Jalapeno
1 Tomato
Chili Oil (as needed)
1 tbls. Wasabi Caviar
1 tbls. American Sturgeon Caviar
1 tbls. Tabiko Caviar
Method:
Clean the Prawns. Season with Sesame Oil, Garlic and Ginger
(reserving a pinch each for Orange Ponzu Dressing, Salt
and Pepper, Ponzu Sauce, and 1/4 Orange Juice Concentrate,
(reserve a little for garnish). Marinate Prawns for 2
hours, sauté and reserve. Mix Corn and 1 tbls.
of Cilantro with standard Pancake Batter, make 6 - 3 inch
pancakes and reserve.
For
the Orange Ponzu Dressing:
1. Add 1/2
cup Orange Concentrate to 1/4 cup Ponzu Sauce, a pinch
of Ginger, Garlic, and a touch of finely chopped Cilantno.
Heat to a slow boil. If the dressing is too thin, add
a little Com Starch to thicken. Cool and reserve.
2. Cut Avocado
into medium dice; small-dice Tomato and Onion. Mix with
Caviar, Jalapeno and fold into a nice chunky salsa. Add
a little Cilantro and a splash of Ponzu Sauce. Season
to taste.
Assemble
on Medium to Large Plate:
First place the Com Cake in the center of the plate. Next,
put 2 oz. of Avocado Caviar mix on top with 2 Prawns.
Gamish with Spun Carrots and Diakon Root. Drizzle a little
Cilantro Pesto, a little Orange Ponzu Dressing and a little
Chili Oil. Finish with a couple of Cilantro Leaves.
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