Blue Prawn Moqueca

Charred Plantain and Coconut Broth, Dende Oil, and Steamed Rice

Chef Junior Borges of Meridian | Dallas

Adapted by StarChefs | November 2021

INGREDIENTS:

Cilantro Oil:
Yield: 400 grams
275 grams roughly chopped cilantro
420 grams grapeseed oil

Farofa de Dende:
Yield: 10 servings
80 grams dende oil
200 grams farinha
4 grams salt

Moqueca Broth:
Yield: 50 servings
250 grams red palm oil
150 grams shrimp shells
20 grams black peppercorns
15 grams coriander seeds
10 grams fennel seeds
4 grams bay leaves
15 grams thyme
40 grams sliced garlic
50 grams shrimp paste in bean oil
50 grams sliced red Fresno peppers
350 grams sliced white onion
100 grams sliced celery
100 grams sliced red bell peppers
200 grams plantains, grilled whole then sliced
10 liters fish fumet
1 liter coconut milk
10 grams mint
20 grams Thai basil
30 grams cilantro
4 grams xanthan gum

Roasted Campari Tomatoes:
Yield: 5 servings
454 grams Campari tomatoes, cored and halved
7 grams Maldon salt
4 grams fennel pollen
10 grams coriander seeds, toasted and coarsely cracked

To Assemble and Serve:
Yield: 1 serving
4 head-on prawns, peeled and deveined
5 grams grapeseed oil
Salt
10 grams dende oil
10 grams lime juice
Fried garlic
15 grams cherry tomatoes, peeled
5 grams Arbequina olive oil
20 grams plantains, grilled and sliced in ¼-inch rounds 
10 grams pearl onion cups, charred
2 grams cilantro
1 gram bronze fennel fronds
1 gram Thai basil buds

METHOD:

For the Cilantro Oil:
To a Vitamix blender, add cilantro and oil. Purée on high speed until oil reaches 160℉. Strain through a chinois and chill over an ice bath. Strain again through a coffee filter. Cover and reserve in refrigerator up to 5 days. 

For the Farofa de Dende:
In a pan over medium-high heat, warm dende oil. Add farinha and gently toast until oil is fully absorbed. Season with salt. Transfer to a sheet pan lined with parchment and cheesecloth. Let cool. 

For the Moqueca Broth:
In a stock pot over medium-high heat, warm 150 grams red palm oil. Add shrimp shells, peppercorns, coriander, fennel, bay leaves, thyme, and garlic. Cook until shells are toasted and garlic is golden. Add shrimp paste and red Fresno peppers and cook until fragrant, 1 to 2 minutes. Then add onion, celery, and bell pepper and cook until onions are soft and translucent, 4 to 5 minutes. Add plantains and fumet and bring mixture to a simmer. Continue simmering for 30 minutes. Remove from heat and add coconut milk, mint, Thai basil, and cilantro. Cover and let steep 15 minutes. Strain through a chinois, lightly pressing the solids enough to increase yield but not enough to push solids through. Add remaining palm oil and whisk to emulsify. In batches, transfer sauce to a Vitamix blender with xanthan gum and blend on high speed. Pass blended sauce through a chinois and cool to room temperature. Reserve.

For the Roasted Campari Tomatoes:
Heat oven to 275℉. On a parchment-lined sheet tray, lay out tomatoes, cut-side up. Season tomatoes with salt, fennel pollen, and coriander. Roast 1 hour. Let cool.

To Assemble and Serve:
Brush prawns with grapeseed oil and season with salt. Over medium-high heat, grill prawns until heads are cooked through and blistered. Dress prawns in dende oil, lime, and fried garlic. Place prawns on the left side of a serving bowl. In two separate bowls, dress cherry tomatoes and 20 grams Roasted Campari Tomatoes in olive oil. Next to the prawns, shingle plantains and Roasted Campari Tomatoes. Place pearl onions and cherry tomatoes on and around the plantains and Roasted Campari Tomatoes. Add a drop of Cilantro Oil to each pearl onion cup. Garnish vegetables with cilantro, fennel fronds, and Thai basil buds. Pour 100 grams Moqueca Broth into serving plate tableside. Serve with Farofa de Dende.

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