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  • The base number of servings for this recipe is 4
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    Pork and Tamarind Glazed Prawns with Quinoa Tabbouleh

    Rich savory pork stock and sour tamarind are the perfect blend to glaze jumbo juicy sweet shrimp. A light tabbouleh, transformed with Latin ingredients like quinoa, cilantro, and aji amarillo, provides a bright clean backdrop for the dish.

     

     

    Naiara Calviño is the chef and owner of Aipim restaurant in Buenos Aires, Argentina. 


    Ingredients
    For the Glaze
    1
    cup
    pork stock
    1 1/2
    ounces
    tamarind
    2
    tablespoons
    glucose syup
    1
    dash
    honey
    *
    kosher salt and freshly ground black pepper, to taste
    For the Quinoa Tabbouleh
    7
    ounces
    Quinoa
    1
    tomato
    1
    red onion
    1
    cucumber
    1
    Aji mirasol (dried Peruvian ají amarillo)
    *
    chopped fresh cilantro, to taste
    *
    fresh lime juice, to taste
    *
    kosher salt and freshly ground black pepper, to taste
    For the Prawns
    12
    shrimp, #1 size, peeled and deveined, tails on
    *
    olive oil, as needed
    Directions
    For the glaze: Bring all the ingredients to a boil in a saucepan and reduce the liquid until it is thick and glossy.
    For quinoa taboulleh: Wash the quinoa with cold water until the water stays clean (about 7 times). Place the quinoa in a saucepan with 1 1/2 cups of water and a pinch of salt. Bring to a simmer over medium heat and cook until the water has evaporated. Remove from the heat and cool.
    Core the tomato and drop into boiling water for 30 seconds. Plunge into ice water until cold. Peel and seed the tomato, discarding both, and then finely dice. Finely dice the onion and cucumber. Cut the chile in half, discard the seeds and the ribs and chop finely. Mix all ingredients and season with salt, pepper, cilantro and lime juice.
    For the prawns: Heat a large skillet, once it is hot enough olive oil to coat the bottom of the pan. Add the shrimp and sear on both sides. Add a few tablespoons of the glaze to coat the shrimp.
    Serve the shrimp with the quinoa salad and a bit more of the glaze.

    The base number of servings for this recipe is 4
    OK

    Categories 

    FishPorkSalad

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