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Aubergine caviar with spicy king prawns served with rocket Recipe

Ingredients for people

  • Aubergine(s) : 3 whole
  • Onion(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Frozen king prawn(s) : 24 whole
  • Caster sugar : 5 g
  • Long peppercorn(s) : 1 g
  • Dry white wine : 250 ml
  • Water : 500 ml
  • Green cardamon pods : 2 whole
  • Pink peppercorns : 10 g
  • Star anise : 1 whole
  • White balsamic vinegar : 100 ml
  • Rocket : 200 g
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
  • Olive oil : 30 ml
Method
  • 1

    Peel and dice the aubergines. Peel and finely chop the onion. Lightly brown the onions in a pressure cooker with a dash of olive oil.Add the garlic clove, the aubergines, 100 ml of water and cook over a low heat for 20 min. Season with salt and Espelette pepper.

  • 2

    Peel the prawns and use a sharp knife to remove the black spine.

  • 3

    Bring a pan of water to the boil and add the white wine, the vinegar, all the spices and a pinch of salt. Leave to infuse for 10 min and then return to the boil. Strain this sauce and then pour over the tiger prawns. Cook for 5 to 7 minutes.

  • 4

    Serve the aubergine caviar in a soup dishes and arrange the tiger prawns on top.

  • 5

    Finish with a few rocket leaves and serve immediately.

Chef's tip

«If you prefer your food very spicy just add a little extra spice seasoning to the aubergines and the prawns.»

Spicy king prawns served with a smooth aubergine caviar and rocket leaves.

Rate this recipe :

(12 votes)

  • Preparation  20mins
  • Cooking time  26mins
  • Rest time  0h

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