[Recipes
Stuffed Mexican-Wasabi Prawns with Corn Salsa
Executive Chef and co-owner Deborah Scott combines influences from around the world to consistently create flavorful, colorful and innovative dishes for the many visitors to Kemo Sabe. Here, she shares the recipe for one of the restaurant’s signature appetizers: wasabi-stuffed Mexican prawns with sweet corn salsa.
| Serves: | 4 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 04:30 includes 4 hours refrigerating time for corn salsa |
Cuisine: | Mexican |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | shrimp | Dish Type: | Appetizer |
| Main Cooking Method: | Bake | Season/Occasion: | Any Occasion |
Mexican-Wasabi Prawns
Ingredients
- 12 large prawns (16-20 per pound), peeled
- 6 slice(s) bacon, cut in half
- 1 Tbsp. pre-mixed wasabi paste
- 4 oz. red enchilada sauce (Las Palmas works well)
- 2 Tbsp. molasses
- 2 Tbsp. soy sauce
- 1 tsp. worcestershire sauce
- 1 Tbsp. brown sugar
- 1/4 tsp. granulated garlic
- 1/4 tsp. granulated onion
- 1/4 tsp. crushed dried oregano
- 1/4 tsp. white sesame seeds
- 2 C. corn salsa (see recipe)
- 1/4 C. baby spinach leaves, washed
- 1 Tbsp. crumbled goat cheese
Directions
Preheat oven to 350° (F). Butterfly prawns by splitting each down the middle of the back, taking care to only cut 3/4 the way through each prawn. Open prawns at cut, stuff each with a small dab of wasabi, close, and wrap in a piece of bacon; secure with toothpick. Place each completed unit on foil covered cookie sheet so that they do not touch one another.
In a bowl, combine enchilada sauce, molasses, soy sauce, worcestershire sauce, sugar, garlic, onion, oregano, and sesame seeds. Mix well. Carefully brush glaze mixture over each shrimp. Bake for 10-12 minutes, or until bacon is lightly crisp.
To serve, carefully place prawns on large platter. Present corn salsa on a bed of baby spinach leaves and generously garnish salsa with crumbled goat cheese.
Corn Salsa
Ingredients
- 2 C. fresh sweet corn kernels
- 1/3 C. chopped purple onion
- 1/4 C. chopped red bell pepper
- 3 Tbsp. chopped fresh cilantro
- 2 Tbsp. fresh lime juice
- 1-2 Tbsp. finely chopped jalapeno pepper
- 1/2 tsp. salt
Directions
Combine corn, onion, pepper, cilantro, lime juice, and jalepeno in a bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Makes about 3 cups.