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Preparation time
15 minutes
Total time:
35 minutes
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Ingredients
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5 to 10 mL (1 to 2 tsp.) toasted sesame oil, divided
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10 mL (2 tsp.) butter
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6 endives, cut in half lengthwise
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To taste salt, pepper
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80 mL (⅓ cup) freshly squeezed orange (or clementine) juice
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15 mL (1 tbsp.) coconut oil
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20 (8-12 calibre) shrimp or 8 prawns
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15 mL (1 tbsp.) mirin
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15 mL (1 tbsp.) fish sauce
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5 mL (1 tsp.) sweet chili sauce
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2 oranges (or 4 clementines), cut into segments
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2 green onions, thinly sliced, white bulbs separated from green stalks
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To taste coarsely crushed long pepper
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To taste lime zest (optional)
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4 store-bought naan breads
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Directions
- Preheat oven to 160°C (325°F).
- Heat 5 mL (1 tsp.) toasted sesame oil in a cast iron skillet over high heat and add butter to melt. Place endive halves in skillet, cut side down, to grill and blacken, about 5 minutes. Once endives are blackened, turn them over and season with salt and pepper to taste.
- Sprinkle endives with citrus juice, and bake in oven for 5 to 10 minutes.
- In the meantime, heat 5 mL (1 tsp.) toasted sesame oil and 15 mL (1 tbsp.) coconut oil in a wok over high heat. Quickly sauté shrimp, for 1 or 2 minutes.
- Add mirin, fish sauce, and sweetened chili sauce to shrimp, and cook until golden and done through, about 2 to 3 minutes.
- (Cook prawns 3 to 5 minutes longer).
- Before the final minute of cooking shrimp, add citrus segments and white part of green onions.
- Once shrimp are cooked, scatter on chopped green onion stalks, add a little pepper, and divide equally among 4 plates.
- Garnish with lime zest, if desired, and serve with 3 half endives per plate and toasted naan bread.
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