Prawn Cone with Sesame and CurryChef Michel Trama with his assistant cook Jean Immanuel of the elegant and traditionally romantic L’Aubergrade came up with an innovative and classy style of preparing and serving prawn. His chic appetizer is a fusion of European cuisine and Oriental flavors, bringing harmony in complex ingredients

and intense spices. The preparation of the prawn is basic from coating the prawns with flour, soaking them in egg yolks and dipping in sesame seeds before frying the prawns until golden brown. The prawns turn into a sophisticated dish when it’s served with a curry-flavored cone biscuit stuffed with apple-mango-quinoa salsa. The final touch is seasoning them with curry vinaigrette.

This recipe involves four components: the cone, salsa filling, fried prawns, and vinaigrette. Begin with making the cone since it has to be baked in the oven. Take note to cook the quinoa rice at the beginning as well because it takes about ten to fifteen minutes to cook it. So while the cone is baking and the quinoa is cooking, you can go ahead and make the vinaigrette. Then make the salsa using diced mangoes and apples. Season the fruits with the vinaigrette as well as to keep them from oxidizing. When the quinoa is cooked add it to the salsa. Quinoa, considered “the gold of the Incas” during ancient times is actually a seed that is fluffy, creamy, and a bit crunchy and nutty. Thus, it is prepared like whole grains such as barley or rice.

For this recipe, Chef Trama uses langoustine which is a small kind of lobster found in the waters of Europe. It is also known as Dublin Bay Prawns or Norway Lobster. However, in the absence of this kind of prawns, regular prawns will just as good. Make sure to remove the veins at the back of the prawns for a more pleasant eating experience.

The best wine to pair this extra ordinary dish and experience a fantastic evening is a bottle of Chablis Premium Cru. This wine is less intense than the Grand Crus but is, however, finer than the basic Chablis. Chablis Premium Cru is a cool and refreshing break from the intense flavors of the curry and sesame because of its apple-like acidity and honeyed notes. It is also the best wine to go hand-in-hand with the apple and mango salsa filling.

Ingredients12 large royal prawns0.7 oz. (about 1 ½ tablespoons) browned golden sesame1 egg2 tablespoons olive oilsalt, pepper

For the cone:3 ½ tablespoons sugar½ tablespoon flour1 teaspoon curry2 teaspoons white vinegar2 ½ tablespoons melted butter

For the cereal:3 ½ tablespoons quinoa1.76 oz. green apples1.76 oz. mango1 teaspoon curry2 teaspoons sesame oilsalt, pepper

For curry vinaigrette:10 teaspoons sherryv1- teaspoons olive oil1/2 cup sunflower oil

1 teaspoon salt2 ½ teaspoons pepper10 teaspoons hot water½ tablespoon curryFor the salad with herbs:1.76 oz. mixed herbs (chervil, parsley, corn salad, chive, wild roquette, etc.),1 tablespoon curry vinaigrette

1. Prepare the cone first by melting the butter then set aside. In a mixing bowl, add sugar, flour, curry, and vinegar. Use a wire whisk to blend well. Add the lukewarm, melted butter. On a non-stick plate, place 4 piles of the cone mixture. Flatten each with a fork, creating a circle. Then bake in a 200 degree F. oven for 3 to 4 minutes. Remove from the oven. Cool for a minute. Remove from the plate using a spatula. Use a cone mold and make 4 cones. Set aside.

2. Prepare the vinaigrette next. In a mixing bowl, pour the vinegar then add the salt. Whisk the mixture until the salt dissolves. Add pepper, curry, and olive oil and if available also add sunflower or soya oil. Add some boiling water and mix with a whisk to thin out the vinaigrette.

3. Salt the water to use for cooking the quinoa. Let boil for 20 minutes. Then rinse and drain. Meanwhile dice the mango and apple. Mix them with the cooked quinoa. Use the curry vinaigrette for seasoning. Place the mixture inside the cone.

4. Fry the sesame seeds lightly then place in a small plate. Peel the prawns but leave the tails intact. Coat them with flour. Lightly salt the egg yolks. Then soak the coated prawn in the salted egg yolks and dip in the lightly fried sesame seeds. Fry the coated prawns in little oil and when it turns a nice brown color remove from the frying pan immediately. Do not overcook.

5. Arrange the filled cone on the plate. Use some fresh coriander and parsley to decorate. Place the prawns near the mouth of the cone to appear as if they are pouring out of it. Drizzle the dish with the vinaigrette dressing.