Recipes from Les Toques Blanches Ottawa

Grilled King Prawns with Chile Lime Tabouleh in Crispy Won Ton

Executive Chef Russell Weir, Sheraton Ottawa Hotel

4 large King Prawn (shrimp) size 8/10 (peeled and devined)
4 squares THIN won ton wrapper
1 bunch curly parsley (washed and dried)
2 tbsp Bulger or cracked wheat (cooked)
1 ripe hot house or vine ripened tomato
juice of two limes
½ tsp chilie garlic sauce (available in the international food section of most large grocery stores)
1 tsp sesame or canola oil
1 tsp hot curry powder
1 tsp thai green curry (optional)
1 clove garlic (minced)
½ tsp ginger (minced)
1 tbsp Kikoman Soya sauce
1 sprig fresh cilantro

• Make a moist rub using the soya sauce, garlic, ginger, Thai green curry paste and mild curry powder
• Rub each prawn to completely coat with the mixture, cover and refrigerate for 1 hour
• To make the crispy won ton, press into small muffin pans and bake at 350ºF for approximately 20 minutes or until brown - remove from heat and let cool
• Dice the tomatoes into ¼ inch pieces and place in a glass or porcelain bowl
• Using a chef’s knife, finely chop the parsley (it is not reccomended to use a food processor as the high speed knife will begin to juice the parsley)
• Mix together in the glass bowl, the bulgar, parsley, chilie garlic sauce, sesame oil and diced tomato
• Cover and refrigerate for ½ hour to 1 hour
• Clean grill or bbq grates and preheat to medium heat
• Place prawns on the grate so that they do not fall through and cook approximately 4 to 5 minutes or until the backs start to curl upward
• Turn prawns with a good set of tongs or bbq fork and cook a further 4 to 5 minutes
• Place prawns on low heat to hold for service and fill crispy wont ton cup with the tabouleh mixture
• Place the cup of tabouleh on the middle of an attractive salad plate, top with grilled prawn and garnish plate with sprig of fresh cilantro