Chef Jason Bangerter of the Canada's Langdon Hall drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
Spot Prawns with Cherry Tomatoes, White Balsamic and Garden Leaves
Prepare Spot Prawns and the Tomatoes
Bring a medium saucepan of lightly salted water to a boil. Prepare a medium bowl with ice water. Using a paring knife, carefully score the cherry tomatoes on the stem area. Place them into the boiling water for 5-10 seconds or until you see the skin just starting to peel away from the tomato, the skin will spilt and begin to separate from the flesh. You want to act quickly at this point to ensure you do not continue to cook the tomatoes. Using a slotted spoon, gently remove the tomatoes out of the boiling water and place them into the bowl of ice water to cool rapidly.
Next add the spot prawns to the boiling water, depending on their size, they will take anywhere from 15-30 seconds to cook. Using a slotted spoon, gently remove the prawns out of the water and place them into the bowl of ice water to cool. Once cool, remove the cherry tomatoes and prawns from the ice water and peel away the tomato skin and the shell from the prawns, place them together in a medium bowl.
Make the White Balsamic Vinaigrette
In a small bowl, whisk the white balsamic vinegar and olive oil with a pinch of salt and the minced chives.
Place the mustard greens in a small bowl, lightly dress the greens with some of the white balsamic vinaigrette, continue to dress the tomatoes and spot prawns with the vinaigrette. Transfer the tomatoes and prawns to serving plates and garnish with the dressed mustard greens, basil, sweet cicely, orange marigold and pickled shallots.