Queensland Prawns Recipes - www.queenslandprawns.com

Endeavour Prawn Tian

Endeavour prawn, avocado, bamboo shoot and taro chip tian – mango, lemon aspen and chilli salsa (*gluten free)

Chef: Craig Squire – Red Ochre Grill, Cairns [www.ochrerestaurant.com.au]
“Modern chefs tend to bastardise terminology for their own convenience or to make a dish sound nice. Thus a tian generally means a stack, as a form of presentation. In reality it’s a French provincial earthenware dish, usually square. In Chinese Daoism it is also translated as heaven, which I like the thought of when eating this dish.”


YOU WILL NEED:

• 20 freshly cooked Endeavour prawns, peeled and de-veined
• 2 avocados, sliced
• 60g marinated bamboo shoot
  (available at info@AustralianTropicalProducts.com.au )
• 1 medium taro, available at Rusty’s Markets

FOR SALSA:

• 1 ripe but firm mango, finely diced

TO TASTE:

• Chopped chilli
• Chopped coriander
• Finely slivered ginger
• 60ml rice vinegar
• 40g lemon aspen, available from Red Ochre, and food wholesalers
• 60g palm sugar
• 1 star anise
  

INSTRUCTIONS:

Simmer the vinegar, aspen, sugar and anise gently for 5 minutes.
Strain through a fine sieve, pressing out and retaining all the lemon aspen juice.
When cool, mix lemon aspen liquid, mango, chilli, ginger, coriander with a splash of fish sauce and sesame oil.

TARO CHIPS:

• Peel and slice taro finely, fry in vegetable oil until golden, drain on paper towel.

TO SERVE:

• Slice avocado and assemble in layers with prawns, taro and bamboo shoots.
• Drizzle salsa around stack.
• Serve with a fresh pinot gris.

Serves 4 as an entrée