2957 W. Diversey
To purchase a copy of the book:
6:00 p.m. - 8:30 p.m.
The Chopping Block
222 West Merchandise Mart Plaza
1845 N. Western
59 W. Hubbard
Reservations between 6:00 p.m. and 9:00 p.m.
2 Tablespoons fermented black beans, minced
1⁄4 cup seeded and minced fresh red chillies or sambal oelek
6 cloves garlic, minced
3 Tablespoons minced cilantro stems
8 U-10 prawns, head-on and shell-on, thawed if frozen
1⁄4 cup extra-virgin olive oil
1⁄4 cup dry white wine
1 Tablespoon unsalted butter
Small handful of Portuguese olives
Small handful of horse ear–cut green onions, green parts only
1 lemon, cut into wedges and dipped in Korean chili flakes
To make the stuffing, combine the fermented black beans, chilies, garlic, and cilantro stems in a small bowl and mix well. Set aside. Using a razor blade or kitchen shears, cut through the shell and flesh of each prawn along the back about halfway deep, starting at the base of the head through a quarter of the way from the tip of the tail. Remove the vein running along the back using the edge of the razor or shears and discard. Fill the space you just cleaned on each prawn with the stuffing. Heat a large pan with a lid over high heat and add the oil. When the oil is almost smoking, carefully lay the prawns in the oil and cook until the shell starts to brown and the flesh starts to turn pink, about 1 minute. Flip the prawns and cook for another minute, browning the other side. Carefully add the wine to the pan—it will spatter—and immediately cover with the lid. Steam the prawns until completely pink and fully cooked, about 4 minutes. Remove the pan from the heat and transfer the prawns to a serving dish. Add the butter to the pan and swirl until melted by the heat remaining in the pan. Pour the sauce over the prawns. Garnish with the olives, green onions, and lemon and serve immediately.