BC Spot Prawn Cocktail

BC Spot Prawn Cocktail

Ingredients (Serves 4)

• 20 BC spot prawns
• 2 L (8 cups) court bouillon
• watercress sprigs, for garnish

Court Bouillon

• 2 L (8 cups) water
• 2 carrots, chopped
• 1/2 bunch celery, chopped
• 2 onions, chopped
• 1 bay leaf
• 2 sprigs thyme

Spicy Aioli

• 2 red bell peppers
• 1 habanero or hot red chili pepper, chopped
• 3 egg yolks
• 30 mL (2 tbsp) white wine vinegar
• 15 mL (1 tbsp) Dijon mustard
• 1 L (4 cups) vegetable oil

Prawns

In a large pot, add 20 spot prawns to cold bouillon and bring to a simmer over medium heat for 2 minutes.

Turn off the heat and let stand for 10 minutes.

Remove the prawns and refrigerate covered for 3 hours.

Peel and devein the prawns, leaving the head and tail intact.

Place 5 prawns in a chilled martini glass, garnish with sprigs of watercress dressed in a simple vinaigrette.

Serve with the Spicy Aioli as a dipping sauce on the side.

Court Bouillon

In a large pot, combine all of the ingredients and bring to a boil over high heat.

Reduce heat and simmer for 10 minutes.

Strain the vegetables.

Cool the reserved bouillon.

Spicy Aioli

Preheat oven to 200°C (400°F).

Place red bell peppers on a cookie sheet, position sheet about 5 cm (2") under the heat source. Roast for approximately 30 minutes or until skins are blistered and charred, turning about every 10 minutes.

Immediately place roasted red bell peppers in a bowl and cover with plastic wrap. Once cool, peel, seed and chop the peppers.

In a blender, blend all the peppers until smooth.

In a mixer bowl, combine egg yolks, vinegar and mustard. With the whisk attachment, mix on a low speed until frothy.

Slowly add the oil a little at a time. Once the oil is incorporated, add the pepper purée. Strain and refrigerate.