Prawns with Edamame Slaw and Carrot-Miso Sauce

Prawns with Edamame Slaw and Carrot Miso Sauce
Prawns with Edamame Slaw and Carrot Miso Sauce
Carrot juice and white miso make a sweet umami dressing for jumbo prawns and a spicy slaw of radish and edamame in this recipe adapted from chef Ryan Edwards of Appellation restaurant in Barossa, Australia. Get the recipe for Prawns with Edamame Slaw and Carrot Miso Sauce »Matt Taylor-Gross

Carrot juice and white miso make a sweet umami dressing for jumbo prawns and a spicy slaw of radish and edamame in this recipe adapted from chef Ryan Edwards of Appellation restaurant in Barossa, Australia.

Prawns with Edamame Slaw and Carrot-Miso Sauce
Carrot juice and white miso make a sweet umami dressing for jumbo shrimp and a spicy slaw of radish and edamame in this unexpected seafood dish.
Yield: serves 4
Time: 40 minutes

Ingredients

  • 12 cup carrot juice
  • 14 cup fresh orange
  • 1 tbsp. finely grated ginger
  • 1 tbsp. white miso
  • 5 12 tbsp. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 34 cup shelled edamame beans
  • 12 cup finely julienned radishes, plus 1/4 cup radish slices
  • 12 cup finely julienned carrots
  • 12 cup finely julienned scallions
  • 1 tbsp. vegetable oil
  • 2 tsp. fresh lime juice
  • 4 large prawns (1 1/4 lbs.), head and shell on

Instructions

  1. In a small saucepan, combine the carrot and orange juices and bring to a boil over medium-high heat. Cook the juices, stirring, until reduced by two-thirds, about 10 minutes. Whisk in the ginger and miso, and then remove the pan from the heat and whisk in 3 12 tablespoons of the butter until smooth. Season with salt and pepper and transfer to a bowl.
  2. In a small saucepan of boiling water, add the edamame and cook until just tender, 1 to 2 minutes. Drain and transfer to a bowl of ice water to chill. Drain again, transfer to paper towels, and dry thoroughly. Place the edamame in a bowl and toss with the julienned and sliced radishes, carrots, scallions, oil, and lime juice. Season with salt and pepper and let stand for 10 minutes.
  3. In a 12-inch skillet, heat the remaining 2 tablespoons butter over medium-high. Add the prawns and cook, turning once, until lightly browned and just cooked through, about 6 minutes. Spread two-thirds of the slaw onto a small platter and top with the prawns. Drizzle the prawns with the carrot-miso sauce and top with the remaining slaw to serve.