Monday, July 14, 2008

Grilled asparagus with sauteed tiger prawns and oyster sauce

Going over the menu for the evening the Saturday evening as I was travelling back from Cornwall, I suddenly realised there was too much cream in the menu. The art of menu planning is for there to be a balance of ingredients. I had to change the asparagus starter, from a creamy fricasee to something else. As I drove I put together flavour combinations. This is what I ended up with and I like it. So did the guests that evening.

Grilled asparagus with tiger prawns sauteed in oyster sauce. The dressing is made with spring onions, ginger, chilli, parsley, chives, tarragon, olive oil, sesame oil, oyster sauce. It is finished with a parma ham crisp.

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