Tiger prawns flambéed with skate
2 servings
5 minutes
Tiger prawns flambéed with cognac is a dish infused with the spirit of Italian gastronomy. It combines the tenderness of seafood, the spiciness of spices, and the subtle aroma of fine alcohol. The flambéing technique gives the prawns softness and depth of flavor, while the ginger, lemon juice, and soy sauce-based sauce adds zest and freshness. This dish highlights the art of cooking: exquisite yet accessible, elegant yet rich. In Italian restaurants, it is often served as a special treat that pairs well with white wine and emphasizes the nuances of Mediterranean flavor. Cooking it is a true pleasure as each step from boiling to flambéing transforms into an exciting gastronomic journey.
1
Add parsley root, allspice, bay leaf, red wine vinegar, onion with cilantro (ground or finely chopped), celery, and capers to hot chicken broth. Bring to a boil. Boil shrimp in the broth for 10 minutes and let cool. Wipe with a dry napkin.
- Chicken broth: 200 ml
- Onion: 0.5 head
- Pickled capers: 20 g
- Celery stalk: 1 stem
- Allspice peas: 2 pieces
- Red wine vinegar: 5 ml
- Bay leaf: 1 piece
- Tiger prawns: 2 pieces
2
For further preparation, you can cut the shell along the back, but practice shows that if you don't, it turns out juicier. In a pan, mix butter and olive oil. Sauté the shrimp on both sides for 1-1.5 minutes. Flambé with cognac.
- Olive oil: 20 ml
- Cognac: 50 g
3
Mix finely chopped pickled ginger, lemon juice, finely chopped garlic, olive oil, cayenne pepper, and soy sauce. Pour the resulting sauce immediately after flambéing and serve.
- Pickled ginger: 10 g
- Lemon juice: 10 ml
- Garlic: 1 clove
- Olive oil: 20 ml
- Ground cayenne pepper: to taste
- Soy sauce: 10 ml