Bite with Belkys: Kataifi Prawns

The Chef: John Suley
The Dish: Kataifi Prawns with a sweet potato puree

Ingredients for sweet potato puree:

1 Tbs. of brown sugar
1 banana, chopped
1 cup of orange juice
2 stars of anise
1 tsp. of grated cinnamon
2 sweet potatoes
salt, to taste
white pepper, to taste
3 cups of heavy whipping cream

Method of Preparation:

-In a hot pot, combine brown sugar, banana, orange juice, star anise, cinnamon, chopped sweet potato, a little salt, white pepper and heavy whipping cream.

-Next, puree the mix in a blender.

Ingredients for Sauce:

1 shallot, chopped
1 Tbs. of garlic, minced
2 oz. chorizo sausage
1/2 cup unsalted butter
1 cup of chicken stock
1 sprig of fresh thyme, chopped
salt and pepper, to taste
1 tsp. of fish sauce
1 Tbs. of soy sauce
1 tsp. of cilantro, chopped

Method of Preparation:

-Start by mincing some shallots and garlic. Then, chop a chorizo.

-Now, in a hot pan, add unsalted butter, shallots, garlic, chorizo, chicken stock, fresh thyme, salt, pepper, fish sauce, soy sauce and mix it together.

-Finish the sauce with some chopped cilantro.

Ingredients for Prawns:

12 Prawns (per person)
salt and pepper, to taste
1 lb. of Kataifi

Method of Preparation:

-Start by seasoning the prawns with salt and pepper. Then, wrap them in Kataifi. Kataifi is shredded phyllo dough. Chef John says if you can't find it, you can use thin potato slices.

-Next, add olive oil in a hot pan and cook the prawns for three to four minutes.

-Lastly, place the shrimp in a 375 degree oven for two minutes.

Ingredients for Collard Greens:

1 lb. of collard greens
water
2 Tbs. of salt
3 red onions, chopped
1 Tbs. of garlic, minced
olive oil
3 Tbs. of Heineken beer
1/2 cup of apple cider vinegar
1/2 cup of white wine vinegar
8 cups of chicken stock
1/2 cup of butter
1 sprig of thyme
1 jalapeno

Method of Preparation:

-First, soak the collard greens in water and add two tablespoons of salt. Let it sit overnight.

-Next, rinse the collard greens three times in water.

-Now, sweat the onions and garlic in olive oil. Then add beer, apple cider vinegar, white wine vinegar, chicken stock, butter, thyme, jalapeno and braise for three hours until tender.

To Plate the Dish:

Begin with the sweet potato puree. Then, Chef John adds collard greens, the Kataifi prawns and some of the sauce. You can garnish with fresh cilantro, a pinch of sea salt and pepper.

Serving Suggestion: Chardonnay

Serves: 6

FOR MORE INFORMATION:

Joley Restaurant
(at the Hotel Astor)
956 Washington Avenue
Miami Beach, FL 33139
305-534-3343