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!

Categories: Food, Recipes