Persillade is a French culinary term referring to a mixture of chopped parsley and garlic that is usually added to dishes at the end of the cooking process. This robust seasoning gives any dish a distinctly assertive flavour. In this recipe, I have added an Eastern touch of fresh coriander and ginger to the persillade, giving a refreshing new dimension to a classic seasoning. Persillade goes particularly well with a dish such as prawns. Serve drizzled with Garlic, Ginger and Spring Onion Oil (see here), if liked.
| East meets West |
| Preparation time 60 minutes |
| Serves 4 |
450 g (1 lb) raw prawns (green shrimp)
2 tablespoons salt
450 ml (15 fl oz) groundnut (peanut) oil or water
1 tablespoon extra virgin olive oil
FOR THE MARINADE:
1 egg white
2 teaspoons cornflour (cornstarch)
1 teaspoon salt
1 teaspoon sesame oil
½ teaspoon freshly ground white pepper
FOR THE PERSILLADE:
2 tablespoons extra virgin olive oil
1½ teaspoons finely chopped fresh root ginger
2 tablespoons finely chopped garlic
½ teaspoon sugar
1 tablespoon finely chopped spring onions (scallions)
1 tablespoon finely chopped fresh coriander (cilantro)
3 tablespoons finely chopped fresh parsley
salt and ground black pepper
1 Peel the prawns, make a slit down the back of each one and pull out the fine digestive cord with the tip of the knife. Wash the prawns in cold water with a tablespoon of salt, then drain and repeat. Rinse well and pat dry with kitchen paper.
2 Combine the prawns with all the marinade ingredients, mix well and leave in the refrigerator for 20 minutes.
3 Combine all the persillade ingredients in a food processor or blender and process until finely chopped. If you are using a blender, be careful not to overblend the mixture to a purée.
4 If using groundnut oil to cook the prawns, heat a wok or large frying pan over a high heat and then add the oil. When it is very hot, remove the wok or pan from the heat and immediately add the prawns, stirring vigorously to prevent them sticking. When they turn white, after about 2 minutes, quickly drain the prawns in a stainless-steel colander set in a bowl. Discard the oil.
5 If you use water instead of oil, bring it to the boil in a saucepan, then remove from the heat and immediately add the prawns, stirring vigorously to prevent them sticking. When the prawns turn white, after about 2 minutes, quickly drain them in a colander set in a bowl. Discard the water.
6 If you used a wok or pan, wipe it clean. Reheat it until it is very hot, then add the olive oil. When it is hot, return the prawns to the wok and stir-fry for 20 seconds. Quickly stir in the persillade mixture and mix well. Turn on to a platter and serve at once.