Clove Cream Shrimp
A dish of large prawns, green asparagus balls, and carrot balls simmered in butter, onion, and fresh stock, then finished with a clove-infused cream sauce.
Ingredients
Large shrimp (heads removed, slit along the back, deveined, washed and drained)
10
Green asparagus (peeled, washed, cut into balls)
1
Carrot (peeled, washed, cut into balls)
1
Minced onion
20 g
Butter
2 tbsp
Salt (for boiling vegetable balls)
2/3 tsp
Clove cream sauce
2 tbsp
Stock
Instructions
1
Prepare ingredients
Remove the heads from the large shrimp, slit along the back to devein, wash and drain well. Peel and wash the green asparagus and carrot separately, cut into balls, then add to salted water and cook until just tender. Set aside.
2
Cook
Melt the butter in a pan, add the minced onion and sauté until fragrant. Pour in the stock and bring to a boil, then add the large shrimp, green asparagus balls and carrot balls, and cook until the shrimp are done and the flavors are absorbed.
3
Plate
Take a round plate and arrange the cooked ingredients neatly on it.
4
Make the sauce
Stir the clove cream sauce into the remaining cooking liquid and simmer until thickened, then pour over the plated ingredients and serve.
