Ingredients
Prawns
Tiger or king prawns, peeled and deveined, tails on10
Garlic, minced4 cloves
Butter40 g
Olive oil20 ml
White wine40 ml
Salt and pepperto taste
Garlic cream sauce
Heavy cream120 ml
Garlic, minced2 cloves
Butter20 g
Lemon juice10 ml
Fresh parsley, chopped10 g
Fijian vegetable slaw
Cabbage, finely shredded60 g
Carrot, julienned30 g
Spring onion, sliced20 g
Coconut cream20 ml
Lime juice10 ml
Salt1 pinch
Method
- 11. Prepare slaw: toss cabbage, carrot and spring onion with coconut cream, lime juice and salt; refrigerate until service.
- 22. For the garlic cream sauce, sweat garlic in butter over medium heat for 1 min; add cream and reduce by one-third; finish with lemon juice and parsley.
- 33. Heat a cast iron sizzle plate in the oven at 220 °C for minimum 10 min until smoking hot.
- 44. Season prawns with salt and pepper; sear in a hot pan with olive oil and butter for 90 sec each side.
- 55. Deglaze pan with white wine; add remaining minced garlic; toss prawns in pan juices for 30 sec.
- 66. Carefully transfer sizzle plate to a wooden holder; arrange prawns on the plate — they should sizzle audibly.
- 77. Pour garlic cream sauce over prawns tableside or at pass; garnish with parsley and serve slaw alongside.
Quality Check
- Prawns are pink and cooked through — no grey translucent flesh.
- Sizzle plate arrives at table still audibly sizzling.
- Prawns are not overcooked — flesh should be firm but springy, not rubbery.
- Slaw is fresh, cold and well-dressed to contrast the hot prawns.
- Confirm count of 10 pieces before plating.
Entrée Standards
Served as soon as plated — do not hold
Allergens confirmed before firing
All proteins at safe temperature before service
Equipment
Cast iron sizzle plate, wooden serving holder, sauté pan, oven (220 °C), mixing bowls, tongs, ladle
Allergens & Dietary
shellfishdairyglutenGF