Danielle Alvarez's Grilled Prawns & Leeks with Seaweed Butter x NON3 Toasted Cinnamon & Yuzu Zero Alcoholic Wine Alternative.
Danielle Alvarez's Grilled Prawns & Leeks with Seaweed Butter is a delicious and unique recipe that pairs perfectly with our no alcohol drink NON3 Toasted Cinnamon & Yuzu.
NON and has teamed up with Danielle Alvarez who was the chef at the two-hatted Sydney restaurant Fred’s for our Chef Series. She has created a delicious and unique recipe that pairs perfectly with our zero alcohol wine alternative NON3 Toasted Cinnamon & Yuzu.
“I felt the NON3 had a crispness that would work well with the rich butter sauce. I also love the slight combination of the yuzu in NON3 with the ginger in this dish. It works so well to both compliment flavours and cleanse the palette in between bites.” - Danielle Alvarez
Ingredients: Serves 2
8 large prawns with head and shells on
2 tsp. Olive oil
1/2 onion, peeled and thinly sliced
1 carrot, peeled and thinly sliced
1 stalk celery, washed and thinly sliced
Pinch of saffron
2 medium-sized leeks
80g butter
1 large clove of garlic, peeled and grated on a micro plane
1 tsp. Ginger, peeled and grated on a micro plane
1 tsp. finely chopped shio kombu or wakame
1 tsp. Soy sauce
Juice and zest of 1/2 a lime
Salt and pepper
Method:
Peel your prawns, leaving the tails on and reserving the heads and shells. In a large pot, heat 2 tsp. of olive oil over medium heat and add in the prawn shells. Sautee them until their shells turn bright pink and start to brown. Add the onion, carrot and celery and sautee for another minute. Add in the saffron and 800ml of cold water and bring to a simmer. Simmer for 30 minutes then strain the stock through a fine mesh strainer. Place the stock back in the pot and bring it to a vigorous simmer. Reduce it down to about 1⁄4 cup of liquid. This part can be done a day or two ahead and kept refrigerated.
Bring a pot of salted water to a boil. Split the leeks in half down the entire length but keep the stem intact. Rinse them under cold running water to remove any dirt or grit which may be in between the layers. Blanch the leeks in the water for 3-4 minutes until tender but still bright green. Drain them from the water and allow them to steam and cool on a nearby plate.
When ready to make your sauce, melt about 20g of butter in a small saucepan and add in the ginger and garlic and sizzle until fragrant, about a minute. Add in the reduced stock and the seaweed and bring to a gentle simmer. Dice the remaining butter and with the stock simmering slowly add in pieces of butter, whisking the whole time. When all the butter has been added, turn the heat off. Add in the soy sauce and lime juice and zest and taste for seasoning. Adjust with salt if needed. Keep warm and set aside.
Place a medium size saucepan on your stove over medium-high heat. Toss the prawns with olive oil, salt and pepper. When the pan is hot, lay the prawns in the pan and cook for 1-2 minutes per side until completely opaque and pink. Remove them from the pan and set aside. Add in the leeks, cut side down and cook them until browned and heated through.
To plate, place 4 prawns on each plate and layer them with the leek halves. Drizzle lots of butter sauce over everything and serve hot.
Crack open your bottle of non-alcoholic NON3 Toasted Cinnamon & Yuzu and enjoy this delicate and sophisticated non alcoholic drink!