Pan fried Gulf Tiger Prawns with Prawn Bourride and Zucchini Flowers

Recipe courtesy of Colin Barker

INGREDIENTS

8 x U6 Gulf tiger prawns, middle sections peeled, head & tail on.
8 x Zucchini flowers, green part blanched and flowers fried until crisp.

Prawn Bourride
1.5kg Prawn shells
200mls olive oil
1 x brown onion chopped
1 x head of fennel, sliced
1 x carrot, chopped
1 x head of garlic, cut in half
3 x star anise
1 x tablespoon coriander seed
1 pinch saffron
3 x tablespoon tomato paste
3 x ripe tomatoes
300mls white wine

METHOD

Heat oil in a large pot & fry prawn shells until deep red in colour. Add onion, garlic, carrot, fennel & spices, cook for 3-4mins. Add tomato paste & chopped tomatoes, cook 2-3mins. Add white wine, reduce by half, cover with water, simmer for 1.5hrs. Strain and adjust seasoning.

Heat a small amount of olive oil in a non-stick pan, season prawns, and pan fry 1-2mins on each side or until flesh is completely white. Heat a small amount of prawn stock in a small pot, add 1 tablespoon of garlicy aioli or mayonnaise (store bought or homemade) and blend with hand blender until foamy.

TO PLATE

Arrange 2 x prawns per person in each bowl, spoon over hot bourride, slice zucchini greens, dress with olive oil & spoon over prawns. Garnish with fried zucchini flowers and baby herbs if desired.