Peri Peri Prawns
24 large shrimp
3 cups white wine
4 table spoons Butter
1 yellow squash
1 large carrot
Peri Peri or subistute Siricha hot sauce
1 finely diced Shallot
1 cup Basmati Rice
Place 1 tea spoon of butter in a pot. Add the shallot and sweat. Add the rice and 2 cups of water. Cook rice to the package instructions.
Cut ends off all vegetables and discard. Using a peeler clean the carrot. Either use a mandolin or carefully julienne all of the vegetables. Take a sauté pan and get hot, add 1 table spoon of veg oil. Toss the vegetables in the pan and add one pinch of salt and white pepper. Toss for 1 minute and remove from heat.
Place all the shrimp on a sheet pan or clean cutting board. Sprinkle with salt, white pepper and Peri Prei on both sides (the more Peri Peri you add the hotter it will be) if using Siricha add with the wine.
Use a large sauté pan or 2 smaller ones to cook the shrimp, do not overcrowd. Get your pan hot and add 1 table spoon veg oil. Slide the shrimp into the hot pan and let seer on the first side. Turn the shrimp and seer second side. Add the wine and cook for three minutes. Take off the heat until ready. Add the butter and heat up again. Stir until the butter and wine are emulsified. Take off the heat and serve.
Take 4 round plates. Use a ramekin to mold the rice and place in the middle of the plates. Lean 6 shrimp up against the rice tower. Pour the pan sauce round the rice to create a mote. Take your vegetables and place on top of the rice and top with potato crisp straws to garnish.