Jumbo Prawns
Butternut Squash, Honeynut Squash, Lemon Purée, Kinome Leaf Oil
Chef Kim Alter of Nightbird | San Francisco
Yield: 4 servings
Adapted by StarChefs | december 2022
INGREDIENTS:
Butternut Squash:
1 butternut squash
Salt
Lemon Purée:
2 lemons
Salt
Squash Sauce:
4 ounces brown butter
Xanthan gum
Salt
Honeynut Squash Leaves:
1 honeynut squash, sliced into 2-centimeter thick slices
Salt
Kinome Oil:
Fresh Origins kinome leaves
Neutral oil
Salt
To Assemble and Serve:
Neutral oil
4 jump prawns
Salt
Fresh Origins petite amaranth carnival mix
METHOD:
For the Butternut Squash:
Heat oven to 160°F. Using a Japanese sheeter, slice butternut squash and form into rolls, making sure to reserve scraps. Place rolls on a parchment-lined half sheet tray and season with salt. Cook 10 to 15 minutes, until squash is soft, but still holds some texture.
For the Lemon Purée:
In a stockpot, add whole lemons and cold water. Bring to a boil, strain, and refill the pot with cold water. Repeat process 3 to 5 times. Once the lemons are softened, transfer to a Vitamix blender and purée. Season with salt and strain through a chinois into a non-reactive container. Transfer to a squeeze bottle and refrigerate.
For the Squash Sauce:
Juice reserved butternut squash scraps. In a stockpot over medium-high heat, add squash juice and cook until liquid is reduced by at least half, or until the raw squash flavor is gone. Transfer to a Vitamix blender and add brown butter and a pinch of xanthan gum. Purée until smooth, season with salt, and strain through a chinois. Transfer to a stockpot and keep warm.
For the Honeynut Squash Leaves:
Heat oven to 160°F. Using leaf-shaped cookie cutters, punch out leaves in the honeynut squash. Transfer to a parchment-lined sheet tray. Season with salt and cover with plastic wrap. Cook 4 minutes and let cool.
For the Kinome Oil:
Heat the water bath of an immersion circulator to 160°F. In a vacuum bag, seal kinome leaves with neutral oil. Cook sous vide 2 hours. Transfer to a Vitamix blender and blend 3 to 5 minutes, or until oil begins to heat. Season with salt and strain through a coffee filter-lined chinois. Reserve in a small bottle at room temperature.
To Assemble and Serve:
Heat oven to TK°F. Place Butternut Squash and Honeynut Squash Leaves on a sizzle platter, cover with parchment, and warm in oven. In a saucepan over medium-high flame, heat oil. Add prawns and salt. Cook until prawns are cooked through. Transfer to a parchment-lined sheet tray and let cool. On a serving plate, smear a line of Squash Sauce across the center of the plate. Place 1 seared prawn on top, then drape sheets of Butternut Squash over the prawn. Arrange Honey Squash Leaves over top, then garnish with small dots of Lemon Purée. Drizzle with Kinome Oil and garnish with amaranth.
