Prawn and Asparagus in A Balsamic Reduction Recipe at MyDish

Prawn and Asparagus in A Balsamic Reduction

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Method

  • 1. Boil a deep pan of water for the Asparagus.
  • 2. While this is boiling heat the olive oil in a frypan.
  • 3. Add the prawns to the frypan and season, at the same time add the asparagus to the boiling water. fry the prawns for about 2 minutes.
  • 4. Drain the Asparagus then add this to the prawns in the frypan.
  • 5. At the same time add the knob of butter and the sugar, plus a little more seasoning.
  • 6. When the butter and sugar is just about to caramalise add the Balsamic Vinegar.
  • 7. When the Balsamic starts to bubble, reduce the heat slightly, then allow the balsamic reduce by about 50%.
  • 8. Remove from the stove and stir in a handful of torn Basil. Then serve in a bowl.

    • Tips

    • Make sure the Balsamic is good Quality

      Taste the Balsamic throuout the reduction incase a little more sugar is required. (sugar quantities vary dependent on the Balsamic used.)

      Season a little throut the recipe rather than just at the end.

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    Ingredients

    • 400g Peeled. raw King Prawns
    • x 10 Stalks / approx 200g Long Asparagus
    • x2 Teaspoons Sugar. granulated
    • 100ml Good quality Balsamic Vinegar
    • x1 knob Butter
    • x2 Teaspoon olive oil to fry
    • Handful sweet basil

    By Views 1607  Added Sat Sep 19 2009


    A quick and easy starter or just add some well seasoned baby new potatoes for a nice midweek meal.
    This dish also compliments steak very well. A kind of Italian surf and turf!

     

    I cam across this dish in a restaurant off the beaten track in Prato, Italy. I followed this starter with a seafood pasta at the restaurant, absolutely great! Read More

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