Located in Seattle’s Famous Pike Place Market

Black Tiger Prawns with Asparagus and Saffron

Black Tiger Prawns with Asparagus and Saffron


  • 1 Sauté pan
  • 1 9’ Skillet
  • 4 oz. Whole Butter
  • 0.5 oz. Sliced Shallots
  • 0.25 oz. Chopped Garlic
  • 16 count Black Tiger Prawns
  • Pinch of saffron threads
  • 1 oz. Brandy
  • 2 oz. White Wine
  • 2 oz. Heavy Cream
  • 1 tsp. Salt and White Pepper
  • 12 pieces of Asparagus tips “blanched”
  • 1 tbsp. Lemon Juice

Cooking Directions

  1. Step 1: Heat a sauté pan, add 1 oz. of butter with shallots and garlic sauté for 1 minute.
  2. Step 2: Add the prawns and saffron, season with salt and white pepper
  3. Step 3: Invert prawns and deglaze pan with brandy and flame.
  4. Step 4: Add white wine and cream, swirl pan to incorporate and reduce by ½.
  5. Step 5:Add asparagus and remaining butter.
  6. Step 6: Remove from heat, continue to stir until the butter is melted and emulsified into the sauce.
  7. Step 7: Add lemon juice and check seasoning.
  8. Step 8: Arrange prawns on 2 plates, pour sauce over and garnish with frizee.

Recipe submitted by

Pure Food Fish

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