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Poached Prawns with Passion Fruit and Parsley

Chef William Bradley / Addison Restaurant, San Diego, CA
Pairs with: Wild Lime DRY Soda

6 large prawns (shelled and de-veined)
4 cups extra virgin olive oil
6 cloves of garlic (peeled and cut in half)
2 tablespoons yellow curry
2 cups passion fruit juice
2 tablespoons of freshly-squeezed lime juice (approximately 2 whole limes)
Fleur de Sel (sea salt) to taste
2 tablespoons of sugar
24 parsley leaves

Serves 4

Method for Prawns:
- Place prawns in a baking dish cover with olive oil and garlic and place in a preheated oven at 200 degrees for 10 minutes. Remove from oven and cool down to room temperature.
Method for Passion Fruit:
- In a sauce pot over low heat add curry, passion fruit juice, sugar, sea salt and bring to a simmer. Remove sauce from heat and add lime juice. Garnish each prawn with a parsley leaf.
- Remove prawns from oil and slice them in quarters and place on a serving tray. Drizzle passion fruit sauce over each piece.