Grilled Walleye Pike And Jumbo Prawns In Saffron Fennel Broth With Fried Greens And Minnesota Wild Rice Food

PRAWNS FRIED IN YOUNG GREEN RICE FLAKES: TOM CHIEN COM

Steps:

• Peel only the body of the prawns, leaving the heads and tails intact, then devein them.
• Oil your hands and take a heaped tablespoon of pork paste; shape the paste around the body of the prawns (leaving the head and tail uncovered), pressing it tightly to coat the prawns evenly.
• Repeat this process with all the paste and prawns.
• Sprinkle the rice flakes on a flat tray and roll the prawns in the flakes, creating a thick coating of flakes around the fish paste. Heat the oil in a wok or saucepan to 350 degrees F (180 degrees C), or until a cube of bread dropped into the oil browns in 15 seconds.
• Add the prawns in batches and deep-fry 2 minutes, or until crisp.

GRILLED GARLIC SHRIMP WITH SAFFRON

Steps:

• In a medium nonreactive bowl, whisk together the olive oil, saffron, lime juice and garlic.
• Add shrimp and toss to coat.
• Cover and refrigerate for 2 hours.
• Prepare grill to a medium-high heat.
• Push shrimp onto 4 metal skewers, allowing the excess marinade to drain off.
• Grill until just opaque in the center, about 2 minutes per side.
• Serve.