RECIPE OF THE WEEK: Chef Alfredo Diaz of Azul expertly melds Cuban and Asian flavors

Appetizer Farm-raised sweet water prawns sautéd in sesame oil with badia seasoning topped with Spanish saffron sauce and white truffle oil Entrée Lechon-roasted pork (slow-roasted pig marinated overnight with bitter oranges, garlic and mojo sauce) served with Cuban black beans and jasmine rice Dessert Traditional Cuban flan with white chocolate shavings Farm-raised Sweet Water Prawns 2 lbs. sweet water prawns (Imported from India; you can find them at any local Asian supermarket) Sesame oil 1 can coconut milk Pinch (or two) Spanish saffron Badia or adobe seasoning, to taste Black pepper, to taste Mixed greens (enough for 4 people) Drizzle of truffle oil Remove shells from tail and leave head on for flavor. Butterfly tails for seasoning. Place 4 prawns in a sauté pan with sesame oil and sauté for about 1 minute, then place in a 375-degree oven for about 5 minutes, or when the prawns are nice and pink. In a separate sauté pan, add coconut milk and Spanish saffron. Season with Badia or adobe seasoning and black pepper. Place shrimp over mixed greens. Add saffron sauce over prawns and drizzle with truffle oil. Serves 4. Azul, 535 Tchoupitoulas, 599-2111 This weeks recipe comes to us from our sister publication St. Charles Avenue Magazine. Pick up your copy around New Orleans Today!

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