Buzz Button Salt Prawns
Makes 4-5 Servings
 |
WINE PAIRING | |
|---|---|---|
| Sparkling White | ||
Tender gulf prawns poached in a spiced white wine mixture served with a unique lemon-buzz button dipping salt that’ll make your mouth tingle. This dish isn’t just an appetizer, it’s an experience!
INGREDIENTS
- 1lb Gulf Prawns, unpeeled
- Melted Butter
- Poaching Liquid:
- 2 cups Dry White Wine
- 1 Celery Stalk, sliced
- 3 cups Water
- 2 Bay Leaves
- 1 tsp Black Peppercorns
- 1 Lemon
- ½ Onion
- 1 tsp Szechuan Peppercorns
- 1 tbsp Salt
- 1 tsp Coriander Seed
- Buzz Button Dipping Salt:
- Zest of 2 Lemons
- 15 Buzz Buttons/Szechuan Buttons, green portions removed
- 2 tbsp Sea Salt
DIRECTIONS
- Prepare the poaching liquid:
1a
Squeeze the juice from the lemon. Combine both the lemon and the juice with all the other poaching liquid ingredients in a pot.
1b
Bring the liquid to a boil, then reduce the heat to a simmer. Simmer for 20 minutes.
2
Use kitchen shears to cut up the back of the prawns’ shells to expose the vein. Remove it with the tip of the shears or a knife (video tutorial).
3
Bring the poaching liquid back to a boil. Submerge the prawns in it, then remove the pot from the heat.
4
Let the prawns sit in the poaching liquid until their backs start to turn opaque (about 5 minutes).
5
Remove the prawns from the poaching liquid and put them in the fridge until they’re well chilled.
6
While the prawns are chilling, chop together the dipping salt ingredients.
7
Peel the prawns’ shells off. Serve them with melted butter and the dipping salt.