YIELD: 12 servings
|48||large black tiger prawns, peeled, reserve shells, (about 1 lb., 6 oz.) salt, as needed|
|1 Tbsp.||coarsely ground peppercorns|
|1 lb., 2 oz.||floral honey (1½ cups)|
|24||skewers, soaked in cold water for ½ hour|
|12||small, firm pears (not Bartlett, about 5 lbs., 4 oz.) sugar, as needed olive oil, as needed garnish: watercress, toasted sesame seeds, edible flowers|
Simmer prawn shells in 3 cups simmering water with ½ tsp. salt for 10 minutes. Drain, reserving liquid; discard shells.
Toast pepper in a sauté pan, shaking constantly until aromatic, about 30 seconds. Stir in honey; cook, stirring, for 1 minute.
Add ½ cup honey mixture to reserved liquid reserving remainder. Cool.
Thread 2 prawns on each skewer. Pour honey mixture over shrimp; reserve.
For the pears: Peel, then cut pears in half lengthwise; rub flat sides with a little salt. Sprinkle sugar to a depth of ⅛" into a pan just large enough to hold pear halves in one layer. Arrange pear halves, cut side down on top of sugar, then sprinkle 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. Put 2 pear halves in the glass; drizzle with 1 Tbsp. of hot honey-shellfish liquid. Film a small sauté pan with olive oil; pan grill 2 skewers of prawns, turning once, until opaque and lightly brown, about 2 minutes. Stick pointed tip into pear halves to anchor it. Garnish with sesame seeds and edible flowers.
Recipe submitted by Chef Jim Watkins, University of Washington