Hawaiian Garlic Prawns:
12 shell-on U-15 (extra large) prawns, deveined
1 head garlic, peeled and roughly chopped
1 cup flour
2 tbsp. paprika
1/4 tsp. cayenne
1/2 stick clarified butter
1/2 tsp. salt
1/8 cup white wine
2 tbsp. cold butter
Mac Salad:
1 lb. macaroni
2 tbsp. apple cider vinegar
2 carrots, shredded
1/4 cup onion, shredded (optional)
2 1/2 cups mayonnaise, (Best Foods or Hellman’s)
1/4 cup 2% milk
2 tsp. sugar
salt and pepper to taste
Instructions:
You can make the mac salad in advance. Cook the macaroni according to package directions. Drain the macaroni and place in a large mixing bowl. While the macaroni is still hot add the vinegar, carrot and onion tossing together until all ingredients are completely combined. Allow the mixture to cool for 15 minutes. In a separate smaller bowl, whisk together mayo, milk and sugar. Fold the mayo mixture into the macaroni salad until all the noodles are evenly coated. Finish with salt and pepper to taste. Cover and refrigerate at least 4 hours and preferably overnight. Gently stir before serving. Add a splash of milk if needed, no more than a tablespoon or two to moisten the mac salad.
To prepare the hawaiian garlic prawns, first rinse and pat dry. Mix together the flour, paprika and cayenne in a container and thinly coat each prawn on both sides. Heat a heavy pan (All Clad stainless steel is best) over high and add clarified butter and garlic. Stir for 1 minute. Add prawns and sauté for 3 minute on each side. Add white wine and remaining butter turning prawns and garlic occasionally until the butter melts and is sizzling.
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