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Prawns Wrapped in Miyazakigyu Wagyu Beef Strips

Prawns Wrapped in Miyazakigyu Wagyu Beef Strips with Champagne Beurre Blanc 

Prep Time: 20 Minutes (Plus 1 Hour to Marinate)
Cook Time: 20 Minutes
Servings: 5
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Prawn Marinade
  • 1 CUP Champagne
  • 1/3 CUP Olive Oil
  • 1 TSP Kosher Salt
  • 1 Large Shallot (minced)
  • 1/2 Lemon (juiced)
  • 1/2 TSP Ground Black Pepper
Champagne Beurre Blanc Reduction
  • 2 CUP Champagne
  • 1 Large Shallot (minced)
  • 3 TBSP Champagne Vinegar
  • 10 Whole Black Peppercorns
Final Sauce
  • 2 TBSP Chives (minced)
  • 1 TBSP Tarragon (minced)
  • 1 CUP Butter (cut into small pieces, kept cold)


            • Large Cast Iron or Stainless Steel Saute Pan
            • Small Stainless Steel Saucepan
            • 20 Small Skewers
            • Large Bowl
            • Aluminum Foil

            FIRST STEP

            Take the Miyazakigyu Wagyu sukiyaki beef strips out of the freezer, and place them in the refrigerator 24 hours before starting this recipe. 


            Mix the champagne, olive oil, kosher salt, ground black pepper, lemon juice, and minced shallot together in a large bowl.

            Add the prawns to the bowl, and mix to coat.

            Let the prawns marinate for 45-60 minutes.



            In a small stainless steel saucepan, add the champagne, champagne vinegar, minced shallot, and whole black peppercorns.

            Cook over medium-high heat until reduced to just under a 1/2 cup. This takes approximately 15 minutes.



            Heat a large cast iron or stainless steel saute pan over medium-high heat.

            Add 2 tablespoons of grapeseed oil to the pan.

            Place the marinated prawns in the pan, and sear for 10 seconds on each side (or until pink).

            Remove the prawns from the pan, and let the pan get hot again.

            Pull the Miyazakigyu Wagyu beef strips from the refrigerator, and season them with kosher salt and freshly ground black pepper.

            Working with 3-4 Miyazakigyu Wagyu beef strips at a time, sear them for 15 seconds on each side.

            Once cooked, place the Wagyu beef strips on a cutting board to rest.

            Once all of the Wagyu beef strips have cooked, cut them in half lengthwise to make long strips.

            Wrap the Wagyu beef strips around the meat of the prawns, keeping the tails exposed/unwrapped.

            Fasten the beef to the prawns by running a skewer through the center.

            Cover the assembled beef-wrapped prawns with aluminum foil to keep them warm.


            To finish the sauce, heat the previously prepared reduction over low heat.

            Whisk in one small piece of butter at a time, allowing the butter to completely emulsify into the sauce.

            Then repeat the process until all of the butter is emulsified into the sauce.

            Fold in the minced chives, tarragon, and a 1/2 teaspoon of kosher salt.

            Season to taste with additional kosher salt and freshly ground black pepper.

            This is your champagne beurre blanc sauce.

            FINAL STEPS

            Serve the Miyazakigyu Wagyu beef-wrapped prawns over the champagne beurre blanc sauce.


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