Masterchef UK Professionals
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Pan-Seared King Prawns with Mango and Pineapple
Pan-Seared King Prawns and Prawn Ceviche with Mango and Pineapple, Baby Gem Lettuce, Samphire, and a Pale Ale and Mango Skin Sauce
{Sel}: "King prawns is a thing that I grew up with, so I'm using the inspiration, but I'm not going fully traditional because I want to bring something different. So my dish today is pan-seared prawns, pale ale sauce, and ceviche prawns with a pineapple and mangoes."
{Sel}: "Pale ale is one of my favorite beers. And one day, by mistake, I put a little bit of beer on my prawns and they tasted delicious. I thought, maybe I can add more. So today is the day that I'm trying all of that."
{Sel}: "About the invention test — I'm good on my feet, so I think it's 50-50. Let's see how it goes with the pressure in this kitchen again from the judges and the time, which is, I think, the biggest enemy."
{Sel}: "When I lifted the box, yeah, I feel a big relief because it's something that I know very well, so I'm very excited to cook."
{Sel}: "I really like it. I just hope you like it as much as I do." (on his beer sauce)
{Sel}: "The judges thought, well, 50-50 — makes me upset, definitely. But it's done now, so I just have to look forward in the future and do better."
Voiceover: "We have prawns done two different ways. One is being seared off quickly. Pan frying king prawns is seconds. Don't want them overcooked so it becomes floury. And then we have a prawn ceviche inspired from his Guatemalan roots."
{Marcus}: "Ceviche is raw prawn cured with lime, with vinegars, with flavors, with seasonings. But it's about when you add that mix onto the prawns themselves, because if you do it too quickly, it'll eventually overcook the prawn."
{Marcus}: "He's making a sauce with pale ale and is introducing mango skin. The pale ale is a big flavor when it's reduced, and I am slightly concerned that it's going to be too strong, too powerful for this dish. I love a chef that takes the risk, but the risk has got to pay off."
Matt: "Presentation wise, it all comes together once the sauce hits the plate. You have a ceviche which sits on top of the prawn. It's got the mango and pineapple through it. I like that it's not too sweet. It's like a seasoning to the cooked prawns underneath. I'm enjoying that together. I like the garnish — the samphire and the baby gem. And then you have the sauce, which you made with the pale ale for the bitterness. I'm actually enjoying it, but I wouldn't want it any stronger than this."
Marcus: "I think the prawns, beautifully cooked underneath. I like the ceviche. I would have liked more of it. I like the mango running through it. The pale ale sauce is lingering on my palate, and I'm not getting the true flavor of the prawns through the dish."
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