Productivity / Life

Celebrate special occasions
with this special dish

Grilled tiger prawns with cucumber salad and pistachio yogurt dressing.

*All images are from a third party re-creation of the original Samsung Club des Chefs recipe from Chef Michel Roux Jr.

The image shows an elegant white cloth dinner table, with a cheese plate, various utensils, and water cups. In the center is a white plate holding a dish inspired by Michelin starred chef Michel Roux, including three tiger prawns and a dipping sauce.

Looking for a fool-proof way to cook an amazing meal for your loved ones? Invite them to dinner and try this Samsung Club des Chefs recipe from Chef Michel Roux Jr.

World renowned Michelin starred chef Michel Roux Jr stands in his highly acclaimed restaurant Gavroche, smiling as he puts on his Club des Chefs apron.
Meet the Chef

World-renowned, Michelin-starred British chef Michel Roux Jr. is owner of the highly acclaimed London restaurant Le Gavroche. He is also known to many in his native UK as a judge on the BBC television program, MasterChef.

Meet the Chef

World-renowned, Michelin-starred British chef Michel Roux Jr. is owner of the highly acclaimed London restaurant Le Gavroche. He is also known to many in his native UK as a judge on the BBC television program, MasterChef.

The image shows all the ingredients on wooden table, including cucumber, tiger prawns, lemon, red radish, etc.
The video shows all the ingredients on a long, wooden table, including cucumbers, tiger prawns, lemon juice, pepper, olive oil, salt, shelled pistachios, Greek-style yogurt, fresh coriander leaves, and amaranth.

The Ingredients

- 1 large cucumber
- 12 medium-sized tiger prawns
- 1 tablespoon lemon juice
- 1 pinch of pepper, to taste
- 1 teaspoon of salt
- 2 teaspoon of olive oil
- 120g shelled pistachios
- 150g plain, full fat, Greek-style yogurt
- 20g fresh coriander leaves (for garnish)
- 20g amaranth or other micro herbs (for garnish)

The image shows 6 steps for prepping the cucumbers and prawns. Cucumbers are peeled, sliced, and sprinkled with salt. Then, the head and shell of each prawn is removed, and the tail is left attached for presentation. Finally, the prawns are deveined.

Step 1: Prepping the Cucumber and Prawns

- Remove both ends of the cucumber, peel and cut in half, then julienne with a mandoline.
- Place strips in a large bowl, sprinkle with pinch of salt, mix throughly and set aside for 1 hour.
- Remove the head and peel the shell from each prawn, leaving the tail attached for presentation.
- Run a knife along the back of each prawn to devein and butterfly.

Four pictures show how to assemble the salad. First, pistachios are crushed into crumbs and combined with yogurt and lemon juice. Then, cucumbers are mixed into the dressing after draining for excess moisture. All ingredients are mixed thoroughly.

Step 2: Assembling the Salad

- Crush the pistachios into coarse crumbs and set aside a tablespoon to be used later for garnish.
- Combine the rest of the pistachios with yogurt and lemon juice and mix throughly to make the dressing.
- Squeeze and drain excess moisture from cucumber.
- Lightly stir in the dressing to bind with the cucumber.
- Season with pepper.

Samsung’s Induction Hob is used to sear the prawns. Samsung’s Virtual Flame Technology shows the heat level visually for easy temperature adjustments. The prawns are seared until slightly golden.
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Samsung Induction

Virtual Flame Technology lets you enjoy the intuitive visual control of flames.

LEARN MORE

Step 3: Searing the Prawns

- On the Induction Hob, set heat on high and heat skillet.
Virtual Flame Technology, also available in the Samsung Chef Collection Induction Hob, provides visual and intuitive guides when adjusting the heat to the temperature you need.
- Coat skillet with olive oil and sear prawns until cooked evenly and slightly golden.
- Season with salt and pepper.

Image
Samsung Induction

Virtual Flame Technology lets you enjoy the intuitive visual control of flames.

LEARN MORE
Four pictures show the steps to plate the dish. The prawns are placed around the cucumber salad. Then, pistachio crumbs are sprinkled on top, followed by a garnish of coriander, amaranth and micro-herbs. Finally, a drizzle of olive oil is added.

Step 4: Plating and Finishing Touches

- For each serving, wrap cucumber salad around a fork to form a swirl and place at the center of the plate.
- Place three seared prawns around the cucumber salad.
- Sprinkle dish with additional pistachio crumbs, and garnish with coriander, amaranth and other micro-herbs.
- Add final drizzle of olive oil for presentation.

Precise visual induction cooking

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Induction

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