Executive Chef Keith Corn prepares
Fresh Sweetwater Prawns with
Ginger Grapefruit & Sauterne

Ingredients: 4 fresh Sweetwater Prawns 1 grapefruit, peeled, cut into segments 1 tbsp. grapefruit juice and zest Watercress Sherry Vinaigrette Chopped chives Ginger, grated or thinly sliced (to taste) Salt & Pepper Butter 1/2 cup Dessert Wine (Californian or Italian) Snow Peas Chopped shallot   Methods: Clean and remove shell, legs and de-vein each prawn. Leave aside on a cool plate. For sauce, add 2 tbsp. butter to a hot pan, add in ginger, grapefruit zest and juice, wine, and grapefruit juice. Lower heat, and leave to reduce, stir occasionally. To roast prawns, season with salt and pepper, place to a very hot pan and shallow fry lightly on each side. Be careful not to overcook the prawns. Add more butter to the pan and baste the prawns to keep moist. Place in a hot oven, checking and basting the prawns regularly. When cooked, the prawns should be translucent in the middle, feel tender and the tail should look white. When the sauce has reduced, add more butter, stirring in the grapefruit segments and chives. In a separate bowl, dress watercress with 1 teasp. of Sherry vinaigrette, salt and pepper, and the chopped shallot, mix together. Lightly cook the snow peas in a small pot (in butter, or as a special treat, use some foie gras fat). Arrange the prawns in a shallow, wide-lipped bowl, place snow peas on top, spoon sauce over and garnish with dressed watercress either at the heads of the prawns or around the lip of the bowl.