Prawn and sesame skewers with wasabi
Photo credit: Céline de Cérou
Have you ever tried the combination of prawns and wasabi? Give our original recipe a go – it combines Japanese flavours with the distinctive character of PDO olive oil from Haute-Provence (intense flavour)! The recipe is quick and easy to prepare (especially if you use pre-peeled prawns); you’ll need to allow a little time for the prawns to marinate, but they cook very quickly afterwards. Bon appétit!
Ingredients
For
4
personnes
- 500 g with prawns
- 1 lime
- 2 c. à soupe Haute-Provence olive oil PDO
- 2 c. à soupe sesame seeds
- 50 g wasabi
- Salt, pepper
Tip
Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence, PDO olive oil from Provence, a French olive oil of the Picholine variety, Petit Ribier, Aglandau, Salonenque…
Instructions
- Sort the prawns, wash them and set them aside.
Squeeze the lime and pour the juice into a deep dish. Season with salt and pepper and mix with the Haute-Provence olive oil PDO and 20g of wasabi. Place the prawns in the bowl, mix with the marinade and leave to marinate for 1 hour in the fridge.
- Thread the prawns onto skewers, sprinkle with sesame seeds and fry in a hot frying pan for 3 to 4 minutes. Then deglaze the pan to collect a little of the juices to serve with white rice or vegetables, and serve with the remaining wasabi.
Tip
Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, PDO olive oil from the Vallée des Baux-de-Provence, PDO olive oil from Provence, a French olive oil of the Picholine variety, Petit Ribier, Aglandau, Salonenque…
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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