Yield: 10 servings
20 King prawns
50 asparagus spears
Marinade:
5 cloves chopped garlic
1 ounce chopped ginger
1 ounce chopped coriander
Potato Cake:
2.2 pounds potatoes
5.3 ounces chopped onions
.70 ounces parsley
3.5 ounces bread crumbs
1.75 ounces flour
10 eggs for egg wash
Orange Chili Sauce:
juice of 10 oranges
.70 ounces orange skin finely julienned
1.75 ounces red chili finely julienned
5 red chili padi
4 tablespoons honey
Peel prawns leaving the tail on. Marinate with the chopped garlic, ginger and coriander. Season with salt and pepper.
Peel and cube potatoes, steam until soft and then mash. Sauté onions with butter, add a little cream and the parsley. Mix into the mashed potatoes and season with salt and pepper to taste. Refrigerate, then portion by 1.75 ounces per cake. Combine the flour and bread crumbs and bread the potato cakes after covering them with the egg wash. Cook the potato cakes.
For the sauce, reduce the orange juice with chilies until half. Add honey, orange zest and red chili, thickening with cornstarch.
Grill the asparagus.
Layer on the plate beginning with asparagus, then potato pancakes and finally the prawns. Drizzle with sauce.
