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.
Perorder: 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.
48 ea. large, uncooked black tiger prawns (about 2 lbs. of 21-25 count)