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Squid and prawn lemongrass ragoút



  • 1.

    Peel the prawns leaving the tail piece in place. Make an incision along the back and remove any dark veins of intestinal tract. Season with a squeeze of lemon.

  • 2.

    Rinse the squid bodies and tentacles well, pat dry and season.

  • 3.

    Wrap the prawns in basil leaves, then place inside the baby squid bodies, leaving the tails sticking out.

  • 4.

    Bash the lemon grass to split. Heat a pan up and add the lemon grass, vanilla, cardamom and anise to release their flavours with a little olive oil. Add the prawns and squid and sauté. Squeeze in the orange juice and reduce, add a touch of sugar and reduce to a syrup glaze. Add the tomatoes. Add the basil and finish with a squeeze of lemon, allow to heat through. Season the mizuna with the remaining lemon and salt. Dress on the plate adding the prawns etc finish with a little dressing and chervil.

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Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Squid and prawn lemongrass ragoút.


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