Stuffed Mexican-Wasabi Prawns with Corn Salsa Recipe

About: 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.

Recipe Info

Restaurant: Kemo Sabe | San Diego

Servings: 4
Prep Time: 4 hour(s) 30 minutes
Cuisine: Mexican
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (140)
Dish Type: Recipedishtype object (1)
Cooking Method: Recipemethod object (1)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No

Directions

Corn Salsa

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.

Mexican-Wasabi Prawns

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.


Prep Time Note:

includes 4 hours refrigerating time for corn salsa

Ingredients

2 C. fresh sweet corn kernels 12 large prawns (16-20 per pound), peeled 1/3 C. chopped purple onion 6 slice(s) bacon, cut in half 1/4 C. chopped red bell pepper 1 Tbsp. pre-mixed wasabi paste 3 Tbsp. chopped fresh cilantro 4 oz. red enchilada sauce (Las Palmas works well) 2 Tbsp. molasses 2 Tbsp. fresh lime juice 1-2 Tbsp. finely chopped jalapeno pepper 2 Tbsp. soy sauce 1/2 tsp. salt 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

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