Prawns with Green Curry Sauce by Tamarin Blackmur

 

Tamarin Blackmur, winner of MasterChef Ireland, offers this recipe for her audition dish. They told her it was the best curry dish they ever had on the show and Tamarin continued to wow them, ultimately winning the title.

Food Travelist Tamarin Blackmur Prawns with Green Curry Sauce
Prawns with Green Curry Sauce
Prawns with green curry sauce, beetroot & spring onion
 
Ingredients
  • 3 spring onions chopped
  • 1 fresh green chilli chopped
  • 1 garlic clove chopped
  • 0.50 tbsp finely chopped fresh ginger
  • 0.50 tbsp coriander seeds (dry roasted and crushed)
  • cracked black pepper
  • 2 kaffir lime leaves torn
  • 1 lemon grass (stalk chopped)
  • 50 g basil chopped
  • 25 g coriander with stalks (chopped)
  • 1 ½ tbsp olive oil
  • 1-2 limes – grated zest and juice
  • 2 tbsp coconut milk
  • salt & pepper
For the prawns
  • extra virgin olive oil
  • 4 spring onions cut into half
  • 1 shallot
  • 4-6 slices beetroot (Golden and candy beetroot)
  • 8 raw prawns
  • 1 handful of tiny lettuce leaves
  • salt & pepper
For the garnish
  • shellfish oil
  • 1 tsp finely shredded basil
  • pepper
Instructions
  1. Roast coriander seeds in pan on moderately high heat and crush in Pestle and Mortar once cooled.
  2. In a blender, purée the spring onions, chili, garlic, ginger, ground coriander, black pepper, lime leaves, lemongrass, basil, coriander, olive oil, and lime zest and juice; pass through a fine-mesh sieve. Add the coconut milk and season to taste with salt and pepper. Warm just prior to use.
  3. Prepare spring onions. Peel the beets and cut into 4 slices or quarters depending on size of beets. Heat Olive Oil over moderate heat – adding beets and cook for 1-2 minutes. Add Spring onions & Shallot and cook for further 2-3 mins. Season to taste with salt and pepper
  4. Heat a pan over medium heat. Add the Oil. Add the prawns. Increase the heat to high and continue to cook the prawns for 2 to 3 minutes on each side, or until just cooked through. Remove the prawns from the pan and season to taste with salt and pepper.
  5. Add the lettuce to the same pan and quickly wilt it in the hot pan; transfer to a bowl and season to taste with salt and pepper.
  6. Arrange and serve.
  7. NOTE: I use the golden and candy beetroot as they don’t bleed and turn everything red like normal red beetroot does. If you cant get golden or candy I suggest using normal beetroot but cooking it separately and plating it last so that it doesn’t turn everything red.
Food Travelist MasterChef Winner Tamarin Blackmur In Her Element
MasterChef Winner Tamarin Blackmur In Her Element

 

Be sure to visit Tamarin Blackmur’s Website for more of her and her fantastic recipes! You can say hello to her on Food Travelist @tams!

THE QUICK BITE:  Tamarin Blackmur, winner of MasterChef Ireland, offers this recipe for her audition dish of prawns with green curry sauce, beetroot & spring onion. 

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