Prawn Cocktail with Edamame and Shallot Crumble

PRAWNS

250 grams raw medium prawns, meat only

½ lemon, zested in long strips ½ red chilli, cut lengthways 1 teaspoon fish sauce ½ teaspoon sugar

EDAMAME MOUSSE

150 grams edamame beans, shelled

1 teaspoon sugar 20 grams white miso 100ml filtered water 1 sheet gold gelatin 100ml cream 2 teaspoons yuzu juice

1 teaspoon sea salt flakes, crushed

SHALLOT CRUMBLE

25 grams crispy shallots 13 grams sugar 1 pinch chilli flakes ½ teaspoon sea salt flakes

TO SERVE

1 teaspoon yuzu juice pinch cayenne pepper

50 grams edamame beans, shelled

½ tablespoon nigella seeds small bunch pea tendrils

PRAWNS: In a small vacuum sealing bag, combine all the ingredients. Place in the vacuum sealing drawer. Vacuum on Setting 3 and Seal on setting 3. Place in the steam oven and Sous-vide at 70°C for 10 minutes. Remove and chill in iced water. Refrigerate until required.

EDAMAME MOUSSE: Place the edamame, plus the 50 grams needed to serve, in a perforated steam container. Place in the steam oven and Steam at 100°C for 2 minutes. Chill in iced water, then drain. Remove 50 grams and refrigerate until serving.

Soften the gelatine in cold water for 3 minutes, drain and squeeze out any water. Place the remaining edamame in a high speed blender with the sugar, miso, water and drained gelatin. Blend until smooth. Whip the cream until soft peaks form and fold into the edamame puree with the yuzu and salt. Fold until it starts to thicken, then spoon into 4 glasses and tap lightly on a tea towel to remove any air pockets. Allow to set in the refrigerator for a minimum 1 hour.

SHALLOT CRUMBLE: Pulse all ingredients to a crumble in a food processor, or crumble together by hand.

TO SERVE: Drain the prawns, removing the chilli and lemon. Toss the prawns, yuzu juice and cayenne in a mixing bowl to combine. Add the reserved edamame and nigella seeds and lightly mix. Sprinkle the shallow crumble on top of the mousse and scatter over the prawn and edamame mix. Top with a little more shallot crumble and garnish with pea tendrils or micro sorrel. SERVES 4

COOK'S NOTE: The prawns can be sous-vide out of a bag on a perforated steam container lined with baking paper. If you're unable to source yuzu, lemon juice will work. Extra shallot crumble can be used over noodles or salad.