garlic and herb butter tiger prawns in pickled cucumber with baby arugula salad

Posted by Executive Chef Jeff Massey of Restaurant 62

March 26, 2012

Prep Time: 20 min

Cook Time: 5 min

Serves: 4


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

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:

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

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.

Baby Arugula Salad:

4 oz fresh baby arugula
1/2 tbsp extra virgin olive oil
1/2 lemon, juiced
salt and pepper to taste

Toss the baby arugula with seasoning, lemon juice and olive oil. Take two slices of the pickled cucumber and form a cylinder shape. Place the dressed arugula into the cylinder of cucumber. Top with warm tiger prawns, and drizzle with warm garlic butter.