ROASTED SPOT PRAWNS

Steps:

• Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces of water on pan. Cook for approximately 5 minutes.
• Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro.
• Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate.
• In saute pan, sweat onions and celery in olive oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.
• In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage.
• Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4.
• Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce.
• In a small saucepan, reduce orange juice to 2 ounces. Chill.
• In a double boiler, whip egg yolks and chilled orange juice until it is 3 times its volume. Add butter in a slow steady stream to form an emulsion.
• Peel and seed jalapeno. Puree with knife. Add to egg mixture. Add salt and pepper to taste. Hold warm.
• Blend egg yolk, mustard, pepper, lemon juice, and salt in food processor. Add oil in a small steady stream. Keep chilled.