Crespelle With King Prawns, Burnt Butter, Currants And Pine Nuts
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
- 8 crepes (crespelle)
- 500g king prawns, peeled and deveined
- 3 tbsp butter
- 1/4 cup pine nuts, toasted
- 1/4 cup currants, soaked in warm water for 10 minutes
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
- Olive oil for cooking
Method
- 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!
