Santa Barbara Citrus Marinated Prawns
(with Cilantro Corn Cake and Avacado Caviar)
By Chef Roger Gamboa, Universal Sheraton, Universal City, CA

Made with:
Ponzu Sauce
American Sturgeon Caviar & Tabiko Caviar

Serves: 6 each


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

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.


Other Great Related Links:
Chef Roger Gamboa Bio







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