1 shallot – finely diced
4 tablespoons butter
½ cup white wine
½ teaspoon wholegrain mustard
1 tablespoon lemon juice
4 tablespoons cream
Handful fresh tarragon leaves – roughly chopped
Sea salt and cracked black pepper
1.1 kg prawns
3 radish – sliced very thinly
Olive oil for sautéing
Heat 1 tablespoon of butter over a medium heat. Cook the shallot for 5 minutes, until tender. Add the wine and cook until the liquid has reduced by half. Add the remaining butter, mustard and lemon juice. Cook for 1 minute until bubbling. Add the cream and tarragon leaves. Heat through quickly and then remove from the heat. Season well.
If using frozen prawns, thaw overnight in the fridge and then pat until very dry with paper towels. Fresh prawns will need to be patted dry also. Heat a generous glug of oil on a sauté pan over a medium-high heat. Season the prawns well and then book in 2 -3 batches (don’t crowd the pan) until golden brown on each side. About 40-60 seconds on each side should do.
Divide the micro greens and radish among the plates. Top with the cooked prawns, drizzle with the sauce and serve immediately. You can garnish the plate with a drizzle of extra virgin olive oil and a little cracked black pepper.