Toria of Northville prepares Atlantic pearl prawns and Thai Laska sauce

(FOX 2) - Toria from Northville stopped in FOX 2 to prepare some gourmet fish as well as a coconut and Thai laska sauce. 

Both are recipes that deserve a round for anyone that finds themselves on Main Street in Northville. 

Coconut & Thai Laska Sauce

Ingredients

• ¼ cup of H2O
• 1 garlic cloves 
• 1 ½ tsp organic peanut butter
• ½ tsp sea salt
•  ½ tsp turbinado sugar
• 1x tsp of organic turmeric
• 1 tbsp EVOO
• 1 oz  x lemongrass ( chopped)
• 3 x kafir lime leaf (chopped)
• 1 pinch  crushed red pepper flakes
• zest and juice of 2 Limes
• 2 finely chopped shallots
• ½ liter coconut milk
• 2 tbsp soy sauce
• 8oz thai satay paste
• 13 oz heavy whipping cream

Recipe

• Sweat the shallots & garlic with the EVOO until transparent in a medium size pan.
• Add the Satay Paste 
• Add the chili flakes & turmeric and peanut butter.
• Add the lime zest & juice.
• Add the rest of the ingredients and bring to the boil
• Lower the sauce  to a simmer and reduce the sauce by half
• Blend all through a food processor  or emersion blender and strain 

Tip: Store in a glass jar for up to 2 weeks in the fridge or freeze into ice cube molds – 2 months holding time

Grilled Atlantic blue prawns

Ingredients

• 16 Blue Atlantic Pearl Prawns (deveined head off) 
• 250g laska sauce
• 4 portions of confit tomato
• 10 g basil oil
• EVOO for sauté
• Pinch of salt 
• Ground white pepper

Recipe

• Blanch tomatoes and remove skin and seeds
• Chop into a very fine dice and place into a strainer to remove excess water
• Season your prawns & Sauté evenly on both sides, once cook place on a paper towel to soak up and remaining fat
• Heat your prepared laska sauce
• Using a teaspoon make a quenelle shape from the tomato confit and place on plate 
• Carefully pour in the Laska sauce
• Arrange the prawn neatly on top of the sauce 
• Garnish and enjoy