Our Crespelle With King Prawns, Burnt Butter, Currants And Pine Nuts Recipe
About The Dish
Discover how to make Crespelle with King Prawns, Burnt Butter, Currants, and Pine Nuts – a perfect balance of rich flavours. This recipe combines delicate crepes with succulent prawns, complemented by the nutty flavour of pine nuts and the sweetness of currants, all finished with a burnt butter sauce. Order fresh king prawns from Pearl Seafoods for this delicious dish, delivered fresh to your door across Sydney. Whether for a special dinner or an elegant meal, this recipe is sure to impress your guests.
Ingredients List
200g King prawns, peeled and deveined
1 tbsp olive oil
50g butter
1 clove garlic, minced
2 tbsp currants, soaked in warm water
2 tbsp pine nuts, toasted
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
4-6 crespelle (crepes)
Steps
Heat a little olive oil in a large pan over medium heat. Add the king prawns and cook for 2-3 minutes, or until they turn pink. Remove from the pan and set aside.
In the same pan, add the butter and cook over medium heat until it begins to foam and turn golden brown, about 2-3 minutes.
Add the minced garlic to the pan and sauté for 1 minute until fragrant. Then, add the soaked currants and toasted pine nuts. Stir to combine.
Return the cooked prawns to the pan, then add the lemon juice, parsley, and season with salt and pepper. Stir everything together and cook for another 1-2 minutes.
Place a crepe (crespelle) on each plate. Spoon the prawn mixture onto the crepe, then fold or roll it up to serve.
Garnish with additional parsley and a drizzle of the burnt butter sauce. Serve immediately and enjoy!
