Garlic and Herb Butter Tiger Prawns in Pickled Cucumber with Baby Arugula Salad
Garlic and Herb Roasted Wild White Tiger Prawns:
1 tbsp olive oil
16 wild white tiger prawns (or substitute black tiger prawns)
1 clove of garlic, minced
1 tsp each of chopped basil, thyme and chives
2 oz dry white wine
2 tbsp butter
salt and pepper to taste
Pickled Cucumber:
1 SunSelect long english cucumber, sliced lengthwise using a mandoline
1 cup white wine vinegar
1/2 cup water
2 tbsp sugar
2 tbsp salt
Garlic and Herb Roasted Wild White Tiger Prawns Directions:
Peel and de-vein the prawns. Preheat a suitably sized skillet over medium high heat. Saute the prawns in the olive oil for about 1 minute per side. Season with salt and pepper. Add the garlic and herbs to skillet and deglaze with white wine. Add butter and reduce to a sauce-like consistency.
Pickled Cucumber Directions:
Combine the salt, sugar, water and vinegar in a small sauce pot, and bring to a boil to dissolve. Once dissolved, pour over the sliced cucumber and allow to cool.