Chef Big DJumbo prawns cold-smoked then seared in a rich guanciale and saffron-infused butter sauce, finished with a hit of crisp acidity.
Set up your smoker for cold smoking (below 90°F) using cherry wood. Place the prawns on a wire rack and smoke for 30 minutes to infuse the flesh with a delicate wood perfume.
In a cold copper saucier, add the diced guanciale and turn the heat to medium-low. Render the fat slowly until the guanciale is golden and crispy. Remove the bits with a slotted spoon, leaving the fat in the pan.
Increase heat to medium. Add the smoked prawns to the pan. Sear for 1-2 minutes per side until just opaque. Remove prawns and set aside to rest.
In the same pan, add the minced shallot and sliced garlic. Sauté until translucent but not browned. Add the saffron threads and toast for 30 seconds.
Deglaze with white wine, scraping the bottom of the pan to incorporate the fond. Reduce the liquid by half.
Reduce heat to low. Whisk in the cold butter one tablespoon at a time to create a glossy, stable emulsion. Stir in the lemon juice.
Return the prawns and crispy guanciale to the pan. Toss gently to coat in the saffron butter. Finish with fresh parsley and a drizzle of high-quality olive oil.
The key to this dish is the emulsion. By using the rendered fat from the guanciale to mount the sauce, you create a keto-friendly 'velouté' that coats the prawns without the need for starch. Ensure your smoker is running clean; we want the essence of cherry wood, not a soot bath.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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