Prawns are such a quick and easy starter for any meal, especially with the addition of a perfumed cauliflower puree that has a soft cloud-like texture and a peppery warm salad. This makes for the perfect entertaining dish.
The citrus notes of the Nobilo Regional Collection Sauvignon Blanc marry well with the prawn and delicate hummus flavors.
Nobilo Regional Collection Sauvignon Blanc Pan seared Black Tiger prawns, cauliflower hummus, warm leek & rocket salad.
The Tiger Prawns
30 black tiger prawn tails, de-veined and tail shell removed
3 tablespoons grape seed oil
4 tablespoons butter
4 cups shaved cauliflower
3 cups milk
1 clove garlic, finely crushed
1/2 teaspoon ground cumin
2 teaspoons lemon juice
2 teaspoons tahini paste
Leek & rocket salad
2 cups leek ribbons (cut 80mm x 8mm)
3 cups rocket leaves, washed & picked
1/2 cup shaved cauliflower
2 tablespoons basil leaves, finely sliced
1 tablespoon basil oil
3.5 ounces picked basil leaves
1 cup grape seed oil
Prepare the Tiger Prawns
Season prawn tails then quickly pan sear in a very hot pan till cooked.
Arrange 5 prawn tails on a warm plate with a large spoonful of cauliflower hummus in the centre.
Place the warm leek and rocket salad on top then finish with dots of basil oil around the outside.
Melt the butter in a pan, season the cauliflower and gently fry without color on a low heat for 10 minutes.
Cover with milk and simmer till cooked.
Drain then add garlic, cumin, lemon juice and tahini, blend to form a smooth puree.
Leek & rocket salad
Cook leek ribbons in boiling salted water for 1 minute.
Drain, then mix in a bowl with rocket, cauliflower, basil leaves, oil and season with salt to taste.
Cook the basil in boiling salted water for 3 minutes then plunge into iced water.
Squeeze out as much water as possible.
Blend the basil and oil together in a jug blender until completely smooth and the color is a vibrant green.
Allow to drain overnight in a paper coffee filter.
Keep basil oil refrigerated in a plastic squeezy bottle until needed.