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Seared Prawns with Pineapple-Caper Butter Sauce and Spicy Garlic Capellini

1 lb Jumbo Tiger Prawns
¼ cup AP Flour
8 oz Cooked Angel Hair Pasta
¼ oz Chopped Garlic
Pinch of chili flakes
Salt and Pepper to Taste
2 TBSP Virgin Olive Oil

Pineapple-Caper Butter Sauce:
½ cup Chopped Fresh Pineapple
1 TBSP Capers
½ oz. Chopped Onion
¼ cup White Wine
¼ cup Heavy Cream
6 oz. Cubed Unsalted Butter
Salt and Pepper to Taste

Procedure: Pre-heat medium saucepan. Season prawns in Salt and Pepper and dust them in the flour. Sear in olive oil for about 60 seconds on each side. Remove from pot and render. Using the same pot, sweat onion for about 30 seconds and add wine to reduce. Once wine is reduced by half, add cream and pineapple, allow to reduce by half. Once cream has thickened, add butter cubes slowly, whisking quickly. Sauce should be of a creamy, buttery, consistency.  Add capers and season with salt and pepper to taste.

In a separate sauté pan. Saute garlic and chili flakes in olive oil. Be sure not to burn the garlic. Add angel hair pasta and toss until hot. Add salt and pepper to taste, chopped parsley, and Parmesan cheese.


Deep Fried Macadamia Net-Brie Won Tons and Pineapple-Papaya Marmalade

Wonton Wrappers
Fine Chopped Macadamia Nuts
Brie Cheese
Oil for deep-frying 
Egg Whites

Pineapple-Papaya Marmalade:
1 cup Chopped Fresh Papaya
1 cup chopped pineapple (fresh or canned)
1 cup Granulated Sugar
Pinch of chili pepper flakes (optional)

Procedure: Take a wonton wrapper and brush some egg whites in the center. Place a ball of Brie cheese in the center. You can sprinkle some chopped macadamia nuts or any other kind of nut just before sealing the wonton. Press down on the center while carefully collecting the wonton corners making a small purse; carefully pinches above the Brie cheese to seal. The wonton wrapper should fan out at the top, with the overall effect being one of a miniature gift. Once they are ready, heat frying liquid in a deep pot or wok to 350º F. Deep fry to a golden brown and serve hot.

In a medium saucepan, combine pineapple, papaya, and sugar.  Bring to a boil and let simmer uncovered, as it will thicken to a syrupy consistency. It will take 45 minutes or less for canned pineapple