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Pomegranate Glazed Prawns with Parsnip Purée, Macadamia and Black Garlic Crumb
Recipe by Wynona Davies
Tuck into these juicy pomegranate glazed prawns with macadamia crumb and a creamy parsnip purée.
- Steps
- Ingredients
Ingredients
Parsnip Puree
Pomegranate Glazed Prawns
Macadamia and Black Garlic Crumb
Prawn Butter
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Steps
- Preheat oven to 180°C fan-forced.
- For the Parsnip Puree, peel and chop parsnips then place into a saucepan over medium heat. Simmer until tender, about 20-25 minutes. Transfer to a blender with a little of the milk and blend until smooth. Pass through a muslin cloth then stir through the butter and salt. Cover and set aside.
- For the Pomegranate Glazed Prawns, place pomegranate juice and sugar into a small saucepan over medium heat. Simmer until thickened slightly. Transfer to a baking dish to cool.
- Remove and reserve the shells from the prawns, leaving the tail attached. Clean prawns and coat the prawns in the glaze and set aside to marinate for 10 minutes.
- Heat a nonstick frypan over medium heat. Add oil and the prawns and cook for 2-3 minutes on each side until just cooked through, taking care to avoid burning. Remove from the pan and set aside.
- For the Macadamia Crumb, roast macadamias on a tray in the oven for 10 minutes until golden. Pulse macadamias with black garlic and salt in a blender then spoon onto a lined baking tray and press out thinly. Bake for 10-15 minutes until golden. Remove from the oven and set aside to cool. Crush into crumbs.
- For the Prawn Butter, pan fry the heads and shells of the prawns with a dash of oil until they have some colour. Add butter to the pan. Once melted strain through a muslin cloth and set aside.
- To serve, spoon parsnip puree onto plates. Top with prawns, crumb and drizzle with prawn butter. Garnish with chopped chives.
