Phyllo Wrapped Jumbo Prawns with Spring Vegetable Couscous

Executive Chef Matt Millea , Cielo, Big Sur

Serves 4

8 each Jumbo Prawns (U12 size)
< 2 Tbl. Olive oil
1/2Lemon, juiced
1Tbl. Raz al Hanout (Moroccan Curry), recipe below
1 package shredded phyllo dough (kataifi)

Spring Vegetable Couscous
1 cup water
1 Tbl. Extra Virgin Olive oil
1 cup couscous
1 Roma tomato, seeded and finely diced
1 spring onion, cleaned and finely minced
1 cup spring peas or FAA beans, blanched and shocked
2 TBS Fresh chervil, chopped
Salt and pepper to taste

Razz al Handout
each Bay leaves
Dry thyme
1 tsp. Black peppercorns
1 tsp. Whole cloves
1 tsp. Coriander seed
1 tsp. Cinnamon, ground
1 tsp. Nutmeg, ground
1/2 tsp. Cumin seed
1/2 tsp. Ginger, ground
1/2 tsp. Turmeric
1/2 tsp. Cayenne pepper

Prawn Method
1. Peel and clean prawns leaving the last tail section attached. Place the prawns in a bowl and add lemon juice, ‘Raz’ and olive oil. Toss to cover prawns with seasonings.
2. Remove phyllo from the package on to a clean work surface. Unravel strands of phyllo dough and keep covered with plastic wrap. For each prawn, pull off 1-in.-wide, 8-in.-long strip of phyllo. Starting opposite the tail end, wrap the prawn in phyllo by rolling the prawn in the strands of phyllo. Wrap all of the prawns in phyllo, cover and refrigerate until ready to serve.
3. The prawns can be fried or baked: To fry: In a large saucepan heat 1 quart of peanut oil to 350 degrees. Place 4 prawns in the oil and fry to a golden brown (approximately 1 minute). Remove the prawns from the oil to a plate lined with paper towels. Fry the 4 remaining prawns. Serve immediately. To bake: Pre heat oven to 350 degrees. Brush a small sheet pan with melted butter, Arrange the prawns on the pan leaving 1 inch of space between each prawn. Drizzle 1 tsp. of melted butter over each prawn and bake in the oven until golden brown (approximately 8 to 10 minutes). Serve immediately.
4. To plate: Place a small circle of couscous in the center of an appetizer plate and arrange 2 prawns, one on top of the other, on the couscous. Drizzle plate with tomato-harissa emulsion

Spring Vegetable Couscous Method
1. Combine and olive oil in a saucepot and bring to a simmer over medium heat.
2. In a bowl, pour the hot liquid over the conscious. Cover and let stand for 10 minutes. Fold herbs and vegetables into the conscious using a dinner fork. Adjust seasonings. Cover and refrigerate.

Razz al Handout Method
1. Grind whole seed spices separately in a small coffee grinder. Combine all of the spices in a bowl and mix thoroughly.
A traditional Moroccan spice mixture, or ‘curry’, whose name means ‘top of the shop’, refers to the best spices and mixture in the shop. It is most often used in tagines and stews but is very versatile and can be used to season lamb, pork, poultry, fish or vegetables (i.e. A tuna Nicoise salad can become a little more exotic if the tuna is seared in this spice mixture). It can also be used to flavor vinaigrettes or dressings
**Available in Greek markets