How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
6 garlic cloves
1 cup pure olive oil
1/2 fresh habañero or Scotch Bonnet chile, chopped
1/4 cup fresh lime juice
2 tablespoons water
1 tablespoon honey
1/4 cup cilantro, chopped
Salt and pepper, freshly ground
16 prawns, heads and shell on
Salt and freshly ground pepper
1/4 cup fresh cilantro, chopped
Place garlic and olive oil in a small saucepan, cook over low heat until lightly golden brown. Remove the garlic from the oil and place in a blender. Reserve the oil and let cool slightly.
Add the habañero, lime juice, water and honey to the garlic in the blender and blend until smooth. With the motor running, slowly add 1/2 cup of the garlic-infused oil and blend until emulsified. Add the cilantro and blend for 5 seconds. Season with salt and pepper to taste.
Cook the prawns. Heat the grill to high. Brush the prawns with olive oil and season with salt and pepper. Grill the prawns for 2 to 3 minutes per side until slightly charred and crusty and just cooked through. Remove the prawns to a platter and immediately drizzle with the vinaigrette and sprinkle with the chopped cilantro.