Cream Sauce Prawns and Potato Pagoda

prawns-cream-potatoes

Frankly speaking, I was stumped by how to call this simple, healthy but fullfilling home-made recipe reminiscent of the Curry Sauce Mango Prawns and Scallops recipe I posted a couple of days ago!
Lauren would probably have kicked if I had called it “Prawns and Potatoes Sandwich in Cream Sauce”! LOL
As with other recipes, it can be multiplied into many variations. Vegetarians can replce the prawns with boiled cauliflower and Brocoli for example!

Ingredients (for 2 people/large apppetites!):

Small -medium prawns: 18 without their shells and kept in a little lemon juice
Potatoes: 4 medium-large
Courgette/Zucchini: 1 small cut in thin strips (at least 9 or 10. See pic above)
Eringi Mushrooms or subsitute: 2 large cut in thin strips (at least 9 or 10. See pic above)
Fresh dill (for decoration)
Fresh sweet basil (for topping)
Sauce:
Shallots: 1 large, finely chopped
Garlic: 1 large clove, finely chopped
Red, yellow, green pimento: 2 large tablespoons of each, finely chopped
Fresh Cream: 1 cup (200 cc)
White wine: 1 quarter of a cup (50 CC)
Olive oil
Lemon juice: 1 lemon
Salt, pepper, nutmeg, chili pepper (the last to taste). You can make it Indian by using curry mix powder.

Recipe:
Organize yourself so as to have everything on hand and ready from the beginning!
You will need at least two frypans and one deep pan.

-Cut potatoes as thin as possible. The thinner, the better. Also keep in mind you have to make 6 “pancakes”. Wash them. Take all water off them with a clen cloth or kitchen paper. Add a little salt, pepper, nutmeg and chili pepper (last one can be discarded) to them in a bowl.
-Pour a little olive oil in one non-stick frypan. On a medium-large fire wait until oil is hot enough and form a “pancake with potato slices. The trick is that no space should be left between potatoes and at the same time avoiding two sliced to cover each other completely. Wait until potatoes have cooked enough to stick together (“help” them if necessary by pressing them). Turn them over and cook the other side to a nice crispy light brown. Continue until you have obtained 6 “pancakes”. Keep warm.
-While the potatoes cook, fry first zucchini then eringi mushrooms in a little olive oil until tender to taste. Add a (very) little salt to them while cooking. Keep warm.
-Sauce: In a deep pan, pour 3 large tablespoon of olive oil, heat oil over medium fire. Fry shallots and garlic. When shallots have become translucent, add wine, fresh cream, lemon juice, salt, pepper, nutmeg and other spices. Take it easy with salt and spice at first. You can always rectify later. Let cook for a few minutes. Sieve sauce, add chopped pimento and cook for a good 5 minutes on a medium fire. Lower fire if it boils.
-Fry prawns in a little olive oil until only their centers are still a little raw. If you cook them any longer, they will harden up.

On a large plate you had kept hot in the oven, first place one potato pancake then 3 prawns on top. Repeat the operation twice more to obtain the “pagoda” or “Sandwich” shape. Place alternatively zucchini and eringi around to form a crown. With a large tablespoon scoop up the pimento out of the sauce and pile them on top of the Pagoda. Pour the sauce on the vegetables around the Pagoda. Decorate with plenty of fresh dill around and sweet basil leaves on top as shown on pic above.

Serve with a dry white wine or Pilsner tye beer. Non-drinkers could drink a nice fresh lemonade (real one!) with it!

Enjoy!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

About these ads

21 thoughts on “Cream Sauce Prawns and Potato Pagoda”

  1. Hi Robert :)

    Wow, I know for sure this dish will make the Missus happy :)

    Thanks for sharing such a nice one with us. Of course we can juz drool for the time being!

    Regards,
    Elin

  2. Wow, looks delicious – healthy, maybe not – unless I can justify that the cream is actually part of my dairy requirement.

  3. Hi Robert,

    Thanks for the link to your blog….its awesome! Finally, specialist foodie info on Japan and Shizuoka in English! Will read through it when I’m free, but lots of great info! Thanks, will add you to my list on the blog.

  4. You know, sometimes it’s the simple dishes that taste the best. I love everything in your recipe and can’t wait to give it a try. Wonderful!

  5. I LOVE japanese food, so imagine my delight in finding a blog chock-full of delicious homey Japanese recipes! this looks amazing, btw! My fav is the tomagoyaki…I order that always in this fav Japanese restaurant I frequent!

  6. Mr Martineau, je viens de vous decouvrir via Food Buzz…quel aventure vous vivez la… cette Recette de Cream Sauce Prwwns and potota Pagoda me chatouille les narines…a bientot… je vis en Californie du Sud…

    1. Chere Celine!
      Bonjour!
      Merci pour vos (tes) gentils commentaires!
      Vus (tu) vivez (vis9 en Californie!
      De quelle region an france etes-vous (es-tu) originaire?
      Bien amicalement,
      Robert-Gilles

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s