Monday, June 4, 2012
Panko Crusted Prawns with a Cilantro Corn Crema
The prep time is much greater with this recipe but definitely worth it! After breading the prawns, I baked them along with thin slices of rutabaga. After saucing the plate with my cilantro corn crema, I placed each prawn on top of the rutabaga .
2 turnips (rutabaga) sliced into thin rounds
1 pound large prawns
Panko bread crumbs
2 tablespoons milk ( I used organic soy milk)
Cilantro Corn Crema:
2 handfuls fresh cilantro
1 small shallot
3/4 ounces orange juice
3/4 ounces soy milk
2 slices pancetta
1 very small jalapeno pepper, seeded
1 teaspoon sugar
Olive oil and seasoning ( for the rutabaga slices)
Coat prawns in yucca flour, egg, then panko crumbs.
Bake prawns and rutabaga slices at 450 for 12 minutes. Remove prawns. Turn up the heat to broil and continue to cook the rutabaga slices until they are brown and crisp.
Puree all crema sauce ingredients in food processor. Bring to a boil in sauce pan and reduce heat while prawns and rutabaga slices are baking.