This Scandinavian Beer Prawns recipe offers something a bit different for seafood lovers, perfect for our mid-week Dish of the week.
Prawns are one of those ingredients that we usually wind up cooking the same way over and over again. But we bring you a new recipe to add to your repertoire.
The highlight ingredient in this dish is beer. Cooking your seafood in beer, fennel and caraway might sound strange, but the stock lightly ferments, ensuring the outcome of flavours is amazing. This is a must-taste!
Scandinavian Beer Prawns
INGREDIENTS (Serves 4 to 6 people)
- 1.2kg prawns (the bigger the better)
- 2 bay leaves
- 10g peppercorn
- 3 litres of beer (the darker the beer the stronger the flavour)
- 1kg fennel (try to get yours with fennel greens on)
- 150g caraway seeds
- 30g kosher salt
- 1 orange
- 50ml honey
- This dish needs less attention on the detail, but more focus on the timings. First add the beer and all the spices into a pot and bring to simmer as slowly as possible.
- Cut the fennel into cubes, slice the orange and add into the pot. It’s important that the pot is heated as slowly as possible at this stage.
- I’d recommend not cleaning the prawns ahead of cooking, and if you also enjoy eating with your hands keep the prawns whole. This adds much more flavour to the dish!
- Bring the pot to boil and add the prawns and the honey.
- Bring the pot to boil once with the prawns inside and then remove the pot straight after.
- Allow the pot to cool down to room temperature, sealing the pot as well as you can with a lid or covering.
- During this process the prawns release a lot of their flavour and start to very gently ferment for a few hours.
- When the stock is cold, remove the prawns and strain all of the liquid.
- The liquid has a brown color and will now smell very intense. Perfect.
- Add some of the stock with the prawns into a pot (so the prawns are covered in liquid) and reheat. When the stock is hot, remove from the heat and stir in some cold butter cubes until melted.
- Serve directly with a spoon and some warm bread. Preferably Roast Bread (see method below).
- Enjoy the prawns and the bread together – accompanied with a beer, if that’s your tipple of course.
How to Make roast Bread
- You can use any bread you like for this. I would recommend some dark nutty bread, since the Beer Prawns sauce is very strong.
- Freeze the bread until completely frozen.
- Cut the bread as fine as possible, ideally with a bread or even meat slicer.
- Marinate the bread with only with salt and olive oil until they become coloured. Dry in the oven at approx. 140 degrees.
- This will take approx. 40 minutes but gives the bread enough time to release all its moisture and develop its even colour.
Recipe supplied by executive chef Tom Goetter from Scenic Eclipse
Try more Dish of the Week recipes.