Miso Prawns with aji amarillo

a flavorful appetizer / entree for a special occassion

Sensory Experience

Two (2) Warnings for Sensory Avoidant Eaters: Spiciness and Boldness of Flavor scores a 8/10 for the spiciness of the Aji Amarillo pepper and 8/10 for the acidity of the lime

Spice and Boldness of flavor is ranked by level (1 Not Spicy --> 10 Very Spicy)

Acidity is ranked on spectrum (1 Mellow <---> 10 Strongly Acidic)

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Ingredients

2 tablespoons olive oil

1 tbsp aji amarillo pepper powder

1/2 cup mayo

1 cup cilantro (finely chopped)

3 cloves of garlic

juice of 1-2 limes

a pinch of salt, to taste

1 cup yellow onion

1/2 cup brown miso paste

1 stick butter

6 tbsp mirin

4 tbsp garlic

2 tbsp soy sauce

2 tsp white or black pepper

2 tbsp vinegar

Recipe

1. In a small bowl, combine 2 tablespoons of olive oil, 1 tbsp of aji amarillo pepper powder, a 1/2 cup of mayo, 1 cup of finely chopped cilantro, the juice of 1-2 limes based on your preference, and a pinch of salt to taste (don’t skip the salt). The sauce should be zingy with acidity. Whisk together to incorporate the pepper powder. Place in fridge to chill.

2. Clean your prawns by removing the legs and shell with your hands, then running a sharp knife along the back of the prawn. You should see a think tube, which may be filled with a light or dark fluid. Remove the entire tube and rinse each prawn under cold water to rinse out any remaining fluids. Store prawns in fridge.

3. Chop one yellow onion into rough slices.

4. In a large frying pan or wok over med-high heat, combine 1 cup yellow onion, a 1/2 cup miso, 1 stick of butter, 6 tbsp of mirin, 3 cloves of minced garlic, 2 tbsp of soy sauce, 2 tsp of black or white pepper, 2 tbsp of rice vinegar, a pinch of aji amarillo pepper powder. Stir gently.

5. Once the butter is melted and the onions are becoming fragrant, begin adding the prawns one by one. Give each prawn about 4 square inches of space in the pan (see images below). Note: Cook as many prawns as you can fit in the pan at one time while maintaining 4 square inches of space between each. Cook in batches, keeping all raw prawns in the fridge until the moment you throw them in the pan.

6. When the prawns are lightened and firm, cut into one with a sharp knife. If you can feel the meat bouncing back against the knife and the meat inside is white, then you can remove the prawn from the pan and place on the serving tray

7. When all prawns are done, pour the remaining onions and the frying solution over the cooked prawns.

8. Serve prawns hot. Pair a dollop of chilled aji amarillo sauce with each prawn (see image below).