If you haven’t had the chance, then a dinner reservation at Cape Town’s Silk is must. But for those living too far away from the CBD - or not wanting to brave the cold weather – restaurateurs Faisal Khakoo and Christophe Durand, along with Chef Nicholas Blazic share with us an absolutely diving recipe for seared prawns (which just happens to be one of their most popular dishes at the restaurant). While this dish is a show-stopper to say the least, it’s actually very easy to master. Read on to learn how to make the best prawns for every occasion.
Ingredients
Prawns 21/25 x6
50g butter
three garlic cloves, finely chopped 20g ginger, grated
20g coriander, finely chopped 5ml sake
15ml coconut cream
Method
1. Pan sear the prawns in butter and add the garlic, ginger and coriander.
2. Deglaze the prawns with sake and add coconut cream and reduce until ready.
3. Garnish with micro herb salad.
Meet the chef
At the helm of the kitchen is Chef Nicholas Blazic who prepares dishes from the menu using only the freshest, locally-sourced ingredients.
This recipe is a part of a story that appeared in the July 2023 issue of House & Garden. If you want to discover more of these, and read other great features, you can get a copy of the issue by clicking here.
