YIELD: 12 servings
48 ea. large, uncooked black tiger prawns (about 2 lbs. of 21-25 count)
Salt, as needed
1 Tbsp. coarsely-ground peppercorns
1 1/2 cups floral honey
12 each small, firm pears (not Bartlett)
Sugar, as needed
Watercress and edible flowers for garnish
- Peel prawns, reserving shells and shrimp separately. Simmer shells in 3 cups water with 1/2 tsp. salt for 10 minutes. Drain, reserving liquid; discard shells.
- Toast pepper in a sautè pan, shaking constantly until aromatic, about 30 seconds. Stir in honey; cook, stirring, for 1 minute. Add 1/2 cup honey-pepper mixture to reserved liquid; cool. Set aside remaining honey-pepper mixture, and keep hot.
- Thread 2 prawns each on 24 bamboo skewers (pre-soak skewers in cold water for 1/2 hour before using). Pour honey mixture over shrimp; reserve.
- Peel and cut pears in half lengthwise; rub flat sides with a little salt.
- Sprinkle sugar to a depth of 1/8" into a pan just large enough to hold the pear halves in one layer. Arrange pear halves, cut side down, on top of sugar; sprinkle the tops lightly with sugar.
- Bake at 400°F until just tender, about 20 minutes.
- Per order: In an oversized martini glass, arrange a bouquet of watercress with leaves hanging over the edge. Put 2 pear halves in the glass; drizzle with 1 Tbsp. of hot honey-shellfish liquid. Film a small sautè pan with olive oil; pan grill 2 skewers of prawns, turning once, until opaque and lightly brown, about 2 minutes. Stick pointed ends into pear halves to anchor. Garnish with small marigold blossoms or other edible flowers. Recipe from Chef Jim Warner, University of Washington, Seattle.
Photo Credit: National Honey Board.