Hawaiian Blue Prawns with Finocchiona
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Hawaiian Blue Prawns with Finocchiona


Hawaiian Blue Prawns with Finocchiona


2 oz.  Columbus Finocchiona (Diced Small)
8  Hawaiian Blue Prawns
8  Cherry Tomatoes
2  Ears of Corn
2 cups  Heavy Cream
2 oz.  Cilantro (Leaves Picked, Save the Stems)
1 Tbsp. Whole Coriander (Cracked)
4 Tbsp. Canola Oil
4 cups  Tomato Juice
1  Carrot (Peeled and Rough Chopped)
1  Yellow Onion (Rough Chopped)
2  Celery Stalks (Rough Chopped)
1 tsp.  Cumin
1 Tbsp. Shallots (Fine Diced)
1 tsp.  Garlic (Fine Diced)
2  Fresno Peppers (De-Seeded, Julienned)
2 Tbsp. Unsalted Butter
1 tsp.  Olive Oil



For the Tomato Base:
Place a medium sauce pot over medium heat for 2 minutes.  Add 2 tbsp. canola oil, celery, onion, carrot and crushed garlic.  When a light color, add tomato juice.  Peel and de-vein the prawns.  Place in refrigerator and add shells to tomato base.  Shuck and remove kernels from corn.  Cut corn cobs in half and add to tomato base along with cilantro stems, cumin and ½ tbsp. coriander.  Bring to a boil then reduce to a simmer and cook 30 minutes.  Strain and save the liquid.
For the Charred Tomatoes:
Using a torch, char all sides of tomatoes then lightly season with salt.

For the Corn Butter:
Place corn and heavy cream in a small sauce pot.  Slowly bring to a simmer and let cook 15 minutes.  Puree until smooth season with salt and push through a fine strainer.

For the Prawns:
Set a large sauté pan over high heat.  Lightly season prawns on all sides with salt.  When pan is hot add prawns, garlic, shallot, fresno peppers and Finocchiona.  Flip over prawns and add tomato base.  Cook 1 minute then add butter.  Season with salt to taste.

Place corn butter on plate in a flat circle.  Place prawns next then top with sauce.  Mix cilantro, remaining coriander and olive oil.  Season with salt to taste.  Garnish plate with charred tomatoes and cilantro salad.

Serves 4

Recipe credit: Many thanks to Chef Josh Watkins for his delicious recipe!