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Citrus Alaska Spot Prawns with Sesame Cabbage Salad

Citrus Spot Prawns with Sesame Cabbage Salad
Succulent, zesty spot prawns are served with a colorful cabbage salad and crispy fried garlic.
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Servings: 4


  • Fried garlic

  • 1/2 cup sesame oil
  • 10 garlic cloves, thinly sliced
  • 1/2 cup canola, corn or grapeseed oil
  • Cabbage Salad

  • 1 small head purple cabbage (about 1 pound)
  • 1 small head green cabbage (about 1 pound)
  • 1-2 teaspoons kosher salt, to taste
  • Juice of 2 limes
  • 1 pint cherry tomatoes, cut in quarters
  • Seeds of 2 pomegranates (about 1 cup)
  • 1 cup each herbs, leaves only: mint, cilantro and basil
  • Alaska Prawns

  • 1 tablespoon salt
  • 1 lemon, zested and juiced
  • 1 orange, zested and juiced
  • 4 ounces dry white wine
  • 1 tablespoon pickling spice (or 1 tablespoon black peppercorns and 2 bay leaves)
  • 2 pounds Alaska spot prawns, heads removed, shell on
  • Salt and pepper, to taste
  • 4 ounces roasted peanuts, chopped
Recipe courtesy of Chef Aaron Apling-Gilman of Alyeska Resort


  1. Step 1 Fry the garlic

    Heat the sesame oil over medium heat in pan; add garlic. Gently fry until golden brown. Strain out garlic, reserving oil. Blot garlic on paper towels to dry. If needed, crisp in 200F oven for 10-15 minutes. Blend cooled sesame oil with canola oil. Set garlic and oil aside. This step may be done up to a day ahead.

  2. Step 2 Make the cabbage salad

    Quarter cabbages; thinly slice each into a separate bowl. Rinse, strain and dry cabbages thoroughly; refrigerate if not using immediately (may be done up to a day ahead). Place cabbages into a large mixing bowl, season liberally with salt; toss lightly and let stand 5 minutes. Pour on lime juice, add tomatoes and pomegranate seeds. Thinly slice the herbs and lightly toss into salad.

  3. Step 3 Boil the prawns

    Prepare an ice bath and set aside. Boil 3 quarts water in a large pot; add salt, lemon and orange juices and zest, wine and pickling spice. Return to a boil; add prawns. Cook 3-4 minutes, just until prawn shells are bright and prawns are opaque throughout. Place prawns in ice bath for 1-2 minutes to chill. Remove prawns; peel off shells if preferred. In a bowl, coat prawns lightly with about 2-3 tablespoons of reserved oil blend. Season with salt and pepper to taste.

  4. Step 4 Plate and serve

    Drizzle just enough oil blend onto cabbage mixture salad to coat. Portion cabbage among 4 large bowls. Sprinkle on fried garlic and peanuts. Divide and place prawns over salad. Serve immediately.

Recipe courtesy of Chef Aaron Apling-Gilman of Alyeska Resort