Hello, my name is Holly, and I am an addict. I have ordered Lecosho’s Chargrilled Prawns too many times to count in the past five weeks.
And, why not? This dish is the perfect, delicious embodiment of late summer. The corn has the delicate smoky sweet that only grilled corn can have, the prawns are consistently succulent, and the slightly sweet fennel salad is the perfect juxtapositon to the mild heat of the creamy chile sauce. It’s an addiction for sure, but one that I don’t want to quit.
Like many professionals, Chef Cody of Lecosho doesn’t work from a recipe but instead uses intuition and knowledge to guide him to the perfect dish, seasoning as he goes. When asked for a recipe, he happily described the process and the how-tos, but had no exact measurements to share. So, for those that prefer precise measurements, this recipe’s a challenge — but a challenge well worth undertaking! Go on, try it out, and test your cooking chops. If you decide to just go to Lecosho and order the prawns off the menu, I highly recommend ending your evening with the cardamom olive oil cake served with macerated Rainier cherries and almond gelato. You can’t go wrong with that!
P.S. For those unfamiliar, the pomace oil that Chef Cody calls for is oil that has been extracted from olive pulp after the first mechanical press with the use of solvents- a technique more common to the production of canola or safflower oils. It’s a more cost-effective oil (though it still retains good olive flavor), so many chefs use it in place of extra-virgin during the cooking process. It’s a good ingredient to have on hand, but if you do not, you can dilute your precious extra-virgin olive oil in equal parts with canola oil.