|Impress your friends with this healthy, sustainable and easy to make recipe sent from Singapore by Australian chef Lucas Glanville|
CHEF LUCAS GLANVILLE
Impress your friends with this healthy, sustainable, and easy to make recipe sent from Singapore by Australian chef Lucas Glanville
Here's Chef's version, now it's your turn!
DID YOU KNOW?
Shrimp and prawns are central to various cuisines from different cultures.
THEY are fished WORLDWIDE, in the Atlantic, Pacific, Arctic, and Indian Oceans.
|The risk of overfishing with shrimp is relatively low, but growing demand is causing pressure on some stocks.||A prawn’s size can vary considerably depending on the species, from just an inch or so, up to 12 inches.|
Ready to cook? Let's see what you need!
12 large peeled and cleaned MSC certified wild-caught shrimp or prawns
1 bulb fennel, sliced
1 red onion, sliced
1/2 lb (200g) steamed kipfler potatoes (or similar)
8 spears green asparagus, sliced
1/4 lb (100g) steamed fine green beans
1 T grain mustard
4 T (60ml) extra virgin olive oil
Juice of 1 lemon
4 t (20ml) water
Sea salt and cracked pepper to taste
Calories: 315 kcal
Total Fat (g): 14.5 g
Cholesterol: 64 g
Sodium: 528 mg
Total Carbs: 37 g
Fibers: 8 g
Sugars: 8 g
Protein: 13.5 g
Heat a non-stick pan, add a little extra virgin olive oil, and then add the seasoned shrimp/prawns, cooking gently until you have color on both sides.
In a bowl, add the sliced fennel, red onion, green asparagus, and green beans. Mix together.
In a separate bowl, add equal parts of fresh lemon juice, extra virgin olive oil, grain mustard, and water. Season with sea salt and cracked pepper, whisk together.
Slice the potatoes and lay evenly around the plate, spoon some dressing onto the salad, mix gently, and then place a handful of the salad on top.
Place the seared prawns on top of the salad and spoon a little dressing over the shrimp.
Now enjoy your dish in the knowledge you've helped protect our oceans.
Because sustainable seafood is...
...AND OUR OCEANS TOO
AND WE NEED OUR OCEANS TO THRIVE
|They contain 80 percent of our world’s biodiversity.||They’re the lungs of our planet, providing us with the oxygen we need.||And they feed over 3 billion people.|
|They contain 80 percent of our world’s biodiversity.|
|They’re the lungs of our planet, providing us with the oxygen we need.|
|And they feed over 3 billion people.|
So the next time you buy fish, remember to look for the blue fish label.
This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats, and livelihoods.
Director of culinary operations, Singapore and South East Asia at Hyatt Hotels Corporation An Australian national with over 35 years of culinary experience, Lucas’ experience has seen him work in world-class kitchens around the world. An advocate for preserving the planet for future generations, when Lucas became Director of Culinary Operations at Grand Hyatt Singapore in 2010 he immediately initiated a review of the hotel’s food sources as part of Hyatt’s food philosophy “Thoughtfully Sourced, Carefully Served”. His hard work was recognized by Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC) when the hotel was awarded the Chain of Custody certification by both bodies in 2015.
Chef Lucas Glanville portrait: Grand Hyatt Singapore
Prawn illustration: © Scandinavian Fishing Year Book
Chef's dish: Grand Hyatt Singapore