Prawns a la Plancha with Garlic and Lemon Confit

Name: Prawns a la Plancha with Garlic and Lemon Confit
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M2DT1H25M0.000S
Yield: 6 servings
Ingredients: 10 cloves garlic; 3 cups vegetable oil; 36 prawns, with head on; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3 tablespoons Lemon Confit, recipe follows; 3 tablespoons chopped fresh parsley leaves; 10 lemons; 2 cloves garlic; 2 teaspoons peppercorns; 6 sprigs fresh thyme; 1 dried chile; 1 bay leaf; 1 cup salt; 3 cups sugar; 3 cups olive oil

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Level: Advanced
Total: 2 days 1 hr 25 min

Prep: 45 min
Inactive: 2 days
Cook: 40 min

Yield: 6 servings

Level: Advanced
Total: 2 days 1 hr 25 min

Prep: 45 min
Inactive: 2 days
Cook: 40 min

Yield: 6 servings

Ingredients

10 cloves garlic

3 cups vegetable oil

36 prawns, with head on

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons Lemon Confit, recipe follows

3 tablespoons chopped fresh parsley leaves

Lemon Confit:

10 lemons

2 cloves garlic

2 teaspoons peppercorns

6 sprigs fresh thyme

1 dried chile

1 bay leaf

1 cup salt

3 cups sugar

3 cups olive oil

Directions

On a Japanese mandoline, slice the garlic as finely as possible; it should be translucent.
Heat 2 cups vegetable oil in a large, heavy Dutch oven to 250 degrees F. Add the sliced garlic and cook until golden brown. Remove with a slotted spoon and drain on paper towels.
Peel and devein the prawns, leaving the head and tail pieces intact. Heat 2 tablespoons vegetable oil in a large saute pan over high heat until oil is almost smoking. Season 6 prawns with salt and pepper and add to hot oil. Cook 1 minute on each side and then transfer to a paper towel to drain. Repeat until all prawns are cooked, adding more oil as needed.
Arrange prawns on a plate and drizzle with the Lemon Confit, using some of the oil. Sprinkle with garlic chips and chopped parsley.

Lemon Confit:

Prepare the Lemon Confit a couple days in advance. Slice the lemons lengthwise and place in a stainless steel pot. Add all remaining ingredients, except olive oil, cover with cold water, and bring to a boil over medium heat. Reduce heat to maintain a slow simmer; too much heat will cause the lemon to fall apart. Simmer for 15 minutes and then pour into sanitized mason jars. Seal and let cool in refrigerator.
When ready to use, scrape out the pith of the lemons with a knife and cut up the skin into small cubes. Immerse in olive oil a couple hours prior to using.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Prawns a la Plancha with Garlic and Lemon Confit

Prawns a la Plancha with Garlic and Lemon Confit

Lemon Confit:

Lemon Confit:

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