Prawn, Mole Rojo, and Chinese Cedar

Skull Island® Prawn | Chinese Cedar Purée | “Mole Rojo” | Pickled Tejocote
by Chef Mikel Anthony



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MOLE ROJO

INGREDIENTS

2 Guajillo
2 Chile Negro
1 Plantain
2 tbsp. Tamarindo
3 Tomatillos
Salt, to taste

METHOD

  1. Reconstitute guajillo and chile negro in boiling water.
  2. Place gaujillo and chile negro onto blender with plantain, tamarindo, and tomatillo.
  3. Season with salt, to taste.

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PICKLED TEJOCOTE

INGREDIENTS

3-4 Tejocote, sliced into rounds
1 part Vinegar
1 part Water
1 part Sugar
Salt, to taste

METHOD

  1. Bring vinegar, water, and sugar to a boil.
  2. Place pickling liquid over tejocote to pickle quickly.

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CHINESE CEDAR PURÉE

INGREDIENTS

2 handfuls Fresh Origins®Chinese Cedar Greens
La Tourangelle® Avocado Oil

METHOD

  1. Place Chinese cedar greens and blend with avocado oil until desired sauce consistency.

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TO ASSEMBLE

INGREDIENTS

2-3 Skull Island® Tiger Prawns, lightly pan seared
Lime Supremes
Fresh Origins® Chinese Cedar Greens

PLATING METHOD

  1. Place Chinese Cedar Puree on the plate and follow with Mole Dojo.
  2. Finished with pan seared prawn.
  3. Garnish with lime supremes and Chinese cedar greens.

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