Inspiration for Executive Chefs
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Phyllo-Wrapped Jumbo Prawns with Carrot-Chervil Cous Cous
Chef Matt Millea
Ventana Inn
Big Sur

8 jumbo prawns (U12 size)
1/2 lemon, juiced
1 tablespoon Raz al Hanout (Moroccan Curry), (recipe follows)
2 tablespoons olive oil
1 package shredded phyllo dough (kataifi)**
Tomato-harissa emulsion (recipe follows)

1. Peel and clean prawns leaving the last tail section attached. Place the prawns in a bowl and add lemon juice, Raz and olive oil. Toss to cover prawns with seasonings.
2. Remove phyllo from the package onto a clean work surface. Unravel strands of phyllo dough and keep covered with plastic wrap. For each prawn, pull off 1-inch-wide, 8-inch long strip of phyllo. Starting opposite the tail end, wrap the prawn in phyllo by rolling the prawn in the strands of phyllo. Wrap all of the prawns in phyllo, cover and refrigerate until ready to serve.
3. The prawns can be fried or baked.
To fry: In a large saucepan heat 1 quart of peanut oil to 350 °. Place 4 prawns in the oil and fry to a golden brown (approximately 1 minute). Remove the prawns from the oil to a plate lined with paper towels. Fry the 4 remaining prawns. Serve immediately
To bake: Preheat an oven to 350°. Brush a small sheet pan with melted butter. Arrange the prawns on the pan leaving 1 inch of space between prawns. Drizzle 1 teaspoon of melted butter over each prawn and bake in the oven until golden brown (approximately 8 to 10 minutes). Serve immediately
4. To plate: Place a small circle of cous cous in the center of an appetizer plate and arrange 2 prawns, one on top of the other, on the cous cous. Drizzle plate with tomato-harissa emulsion.

**Available in Greek markets

Carrot Cous Cous
3/4 cup carrot juice
1/4 cup orange juice
1 tablespoon fresh ginger, minced
3 tablespoons extra virgin olive oil
1 cup cous cous
1/4 cup dried currants (raisins may be substituted)
2 tablespoons fresh chervil, chopped
Salt and pepper to taste

1. Combine juices, minced ginger and olive oil in a saucepot and bring to a simmer over medium heat.
2. In a bowl, mix cous cous and dried currants. Pour the hot liquid over the cous cous. Cover and let stand for 10 minutes. Fold chervil into the cous cous using a dinner fork. Adjust seasonings. Cover and refrigerate.

Raz al Hanout*
4 bay leaves
1 teaspoon dry thyme
1 teaspoon black peppercorns
1 teaspoon whole cloves
1 teaspoon coriander seed
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cumin seed
1/2 teaspoon ginger, ground
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper

Grind whole seed spices separately in a small coffee grinder. Combine all of the spices in a bowl and mix thoroughly.

* A traditional Moroccan spice mixture, or ?curry?, whose name means ?top of the shop?, refers to the best spices and mixture in the shop. It is most often used in tagines and stews but is very versatile and can be used to season lamb, pork, poultry, fish or vegetables (i.e. A tuna Nicoise salad can become a little more exotic if the tuna is seared in this spice mixture.) It can also be used to flavor vinaigrettes or dressings.

Tomato-harissa emulsion
2 medium tomatoes; blanched, peeled and seeded
Olive oil as needed
Harissa*, to taste

Place tomatoes in blender and puree. With blender running, gradually add oil until emulsion is formed. Blend in harissa. Reserve.

*Hot sauce from Tunisia

Inspiration for Executive Chefs