As Christmas Eve approaches, planning the perfect festive menu is an exciting challenge. This season delights food lovers with its array of seasonal ingredients that tantalize the taste buds. Building on our previous recipe for Pan-fried Foie Gras with Caramelized Vegetables in the Maho Nabé, I've crafted another elegant dish: succulent king prawns infused with fresh orange juice and aromatic herbs, cooked to perfection in this exceptional Japanese casserole.
The Maho Nabé casserole excels with its precise temperature control, preserving the nutritional value and vibrant flavors of every ingredient. This blend of innovative design and superior performance makes it an essential tool for home chefs seeking professional results.
Maho Nabé Recipe: King Prawns in Citrus Juice
Ideal as a sophisticated starter paired with champagne—cheers!
Ingredients for 4 people
- 8 king prawns
- 1 puff pastry (gluten-free option used here)
- 1 ripe orange
- Basil leaves
- Fresh mint leaves
- Tarragon
- Olive oil
- Salt
Steps
- Prepare the orange emulsion: Juice the orange with a citrus juicer and add a basil leaf. Refrigerate to infuse.
- Shell the prawns, rinse under cold water, and butterfly them with a knife. Season with salt and pepper, drizzle with olive oil, and chill.
- Finely chop basil, tarragon, and mint. Mix with the puff pastry, then place the prepared prawns in the center to form rounds.
- Heat the Maho Nabé casserole on low with 15cl olive oil. Add the prawn parcels, lightly salt, and cook gently until golden.
- While cooking, emulsify the orange-basil juice with a teaspoon of olive oil.
- Serve the prawns hot, drizzled with the citrus sauce. Festivities await!
Discover the Maho Nabé casserole and more holiday recipe ideas!
