An Amusing Mouthful: Grilled Prawns with Caviar Lime #FishFridayFoodies

It's time for the final Fish Friday Foodies' 2020 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

And this month, I am hosting. I asked the bloggers to share recipes for seafood amuse-bouche. I wrote: "Let's make some diminutive seafood bites. Amuse-bouche are single, bite-sized hors d'œuvre. Get creative with a seafood-based amuse-bouche and we can all have a virtual #FishFridayFoodies holiday party." 

Here's the December 2020 line-up from the #FishFridayFoodies. I cannot wait to try these recipes...

• An Amusing Mouthful: Grilled Prawns with Caviar Lime by Culinary Adventures with Camilla
• Crab Bites by Sid's Sea Palm Cooking
• Drunken Shrimp by A Day in the Life on the Farm
• Egg and Tapenade Toasts with Anchovies by Karen's Kitchen Stories
• Smoked Salmon Deviled Eggs by Making Miracles
• Wasabi Prawn On Air Fryer Sweet Potato Roundles by Sneha's Recipe

Amuse Bouche

I opted for an amuse-bouche theme this month because there is something intriguing - and challenging - to me about creating a flavorful mouthful. Amuse-bouche. An amusing mouthful. One mouthful. Only one bite. And I love the way amuse-bouche are served: miniature cups and bowls, artistically twisted silverware. It's a feast for the eyes as well as the mouth.

The beauty of this dish comes from the surprising burst of citrus of caviar limes. Back in 2013, I interviewed a farmer who was growing caviar limes; you can read my introduction to caviar limes. They are so pretty and so tasty. Don't they look just like fish roe?

Ingredients

• 1 pound prawns, deveined with shell and tail intact
• 1/4 cup freshly squeezed lime juice (I used fresh Bearrs lime)
• 1/4 cup olive oil
• 2 Tablespoons tamari or soy sauce
• 1 teaspoon ground coriander
• 1 teaspoon ground smoked paprika
• 1/2 teaspoon freshly ground pepper
• caviar limes for serving
• fleur de sel for serving

Procedure

Whisk all ingredients together - except for the caviar lime- and marinate prawns, on skewers, for at least 2 hours. Longer is better. Grill over hot coals till opaque.

To serve, remove prawns from skewers. Squeeze half a caviar lime on top of each prawn and sprinkle with fleur de sel. Serve immediately.

That's a wrap on the amuse bouche theme for the Fish Friday Foodies. We'll be back in the new year as Rebekah of Making Miracles leads the discussion of 'company-worthy' seafood. Stay tuned...