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.

About the Chef
Executive Chef Jeff Massey is a master when it comes to working with fresh, local ingredients. He has a passion for supporting local growers. Jeff’s philosophy is all about food that’s locally inspired, ingredient driven and, most importantly, simple, clean and delicious.
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