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Every Friday, we’re rolling The Food Truck Kitchen into your kitchen, thanks to our partner, Eat St. Last week, we kicked off The Food Truck Kitchen Fridays with The Smokin’ South from the Eat St. Recipe Digest, including three delicious recipes from South Carolina, Miami and Hawaai. Today, we’re taking a peek into Feastro, The Rolling Bistro (a.k.a The Purple Truck). Paul Fenton and Steve Myddleton, co-owners of Feastro share their recipe for Bonzai Prawns. What you’ll love most about this recipe is it’s simple. Only about 10 minutes of prep time and 15 minutes of cooking!

Located in a permanent space across from the Olympic Torch at the foot of Thurlow Street in Vancouver, Canada, Paul and Steve smoke all their own seafood, pork and chicken on board the “Purple Truck” with their front grill smoker, and occasionally sell sides of smoked salmon and frozen prawns.

Steve has a long culinary history in Vancouver as an executive chef and owner of The Village Bistro, #12 on Gourmet Magazine’s Top 20. He attempts to quench his insatiable appetite for new flavors and pairings in the Purple Truck, but his surprising combinations and “WOW” comments from his guests only fuel his passion further. Paul manages the operation, handling everything from lending a hand to prep, working the order window, mingling with guests, booking, and the list goes on.

This duo has managed to create a perfect setting – fine, organic ingredients, gourmet dishes, and a all the atmosphere you’d expect from a bistro – making for a truly enjoyable dining experience.

This recipe for Bonzai Prawns is perfect for an on-the-go kind of Friday, or any day and will easily serve four. If you’re short on time, but want something nutritious, delicious, affordable and fast, you’ll have plenty of time to prep, cook then enjoy this meal with a barrel-fermented pinot blanc.

Bonzai Prawns

Bonzai Prawns at Feastro, the Rolling Bistro

The Feastro Bistro, a chef-run rolling bistro in the Sunshine Coast of British Columbia, where fresh local seafood keeps customers hooked.

2 cups julienned Bermuda red onions
2 cups diced tomatoes
1/4 cup chopped Italian flat leaf parsley
4 tablespoons sweet butter (unsalted)
2 tablespoons minced garlic
1 cup white wine
Salt & pepper to taste
6 cups cooked basmati rice
Wild rice & whole grains added to mixture as per personal preference
16-24 prawns, peeled & deveined
Pineapple brochetteSauté the onions, tomatoes, garlic, butter, flat leaf parsley, salt, and pepper, for approximately 4 minutes on high heat. Add prawns, sauté for 30 seconds. Add white wine, cover for 2 minutes.Lay bed of rice & grains on plate in small mound. Arrange prawns towards the center of mound with tails out. Put 1/4 of butter sauce on each prawn, then add grilled pineapple brochette, garnish with Italian flat leaf parsley & lemon.Yield: 4 servings
 
 
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About the Author

Chris Ford is the founder of Stitches 'n Dishes and editor in chief with a passion for food, photography and travel. Chris is a Media Correspondent for the Food Network TV show, Eat St, a syndicated blogger, seasoned event organizer and promoter, a food critic, a marketing consultant and Social Media Marketing expert. Chris is also a fashion and entertainment photographer. When he's not dining on the sidewalk, he's snapping photos on the catwalk.

  • http://twitter.com/BrianIMdiesel Brian Lepak

    Going to try this one tonight!

    • http://www.stitchesndishes.com StitchesnDishes

      You’ll love it… I love prawns!