Tiger prawn toban with chilli butter
- March 2019
- Serves 2 as a starter
- Hands-on time 20 min
This tiger prawn toban is brimming with punchy Japanese flavours of shiso, ponzu and a spicy chilli paste. Recipe creator Ross Shonhan says:
”With its Japanese-Peruvian flavours, this dish is from the new branch of my restaurant Flesh & Buns, which specialises in Nikkei cuisine. That’s the cooking of the Japanese diaspora who’ve lived in South America since the 19th century. Peru has a long coastline, so seafood is abundant. A toban is the earthenware pot that’s traditionally used to cook and serve the dish, but you’ll be fine with a heavy-based pan that has a lid.”
- 30.4g (9.4g saturated)
- 12.1g (9.7g sugars)
The leftover chilli butter will keep for up to 3 days, covered in the fridge, or in the freezer in a food bag for up to 3 months. Use with grilled meats.
This dish works with other fish, such as scallops, or even mushrooms. Soaking the leek and spring onions washes away the strong allium taste and gives them a crisp texture.
Ají amarillo paste is a fruity, spicy chilli paste made from Peruvian yellow chillies. Buy at realperustore.co.uk or make your own (see delicious. Kitchen).
Shiso leaves have a fresh, clean herbal flavour. Buy at finefoodspecialist.co.uk.
Ponzu is a Japanese citrus sauce. Buy online from finefoodspecialist.co.uk or from Waitrose.
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