Prawns in Beurre Blanc À La Vanilla

Summary

Ingredients

• 16 piece (s) headless king prawns
• 3 tablespoon butter or olive oil

For the sauce:

• 1 shallot (s)
• 100 ml champagne or sparkling wine
• 0.5 ½ vanilla pod (s)
• 100 g butter, ice cold, cut into cubes
• salt and pepper
• 1 tablespoon orange juice
• 1 squirt lemon juice
• 1 handful sugar snap peas, blanched

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Instructions

1. Cut the shallot into very fine cubes. In a small heavy saucepan, reduce the champagne with the shallot cubes over low heat to two tablespoons. Then add two tablespoons of water and half the sliced vanilla pod. Let everything boil again briefly. Now slowly stir the frozen butter cubes into the liquid with a whisk little by little. It should form a nice, creamy sauce. Season to taste with salt, pepper, orange juice and lemon, set aside and let infuse, then remove the vanilla pod.
2. In the meantime let the olive oil get very hot in a pan. Sear the cleaned and deveined prawns on both sides. Pull the pan on its side and let the prawns simmer, they should still be slightly glassy on the inside. Place the blanched snow peas decoratively on four plates, spread the beurre blanc on top as a mirror. Salt and pepper the prawns and place in the center of the sauce.