Wild sri Lankan Tiger prawns, Foie Gras Mousse, orzo And Jicama

This spin on the surf ‘n’ turf uses the richness and savouriness of foie gras mousse as seasoning for fresh prawns. Sichuan peppercorns add a fiery Asian punch.

Serves 4 Prep time 1 hour 30 minutes Cook time 20 minutes

prawn oil

8 prawn heads and shells 50ml canola oil

» Dry prawn heads and shells to prevent splattering when cooking.

» Heat canola oil in a small saucepan over medium heat, then add in prawn heads and shells and stir until fragrant and bright.

» Reduce heat to low and cook for another 30 minutes.

» Strain mixture with a sieve, then allow prawn oil to cool.

prawns

200g ice

15g baking soda

800ml water diamond kosher salt, 3% of total brine solution

5g Sichuan peppercorns 8 medium sized tiger prawns, peeled, deveined, head and shells used in previous section

20ml prawn oil

20ml pomace olive oil

» Make brine with ice, baking soda, water and salt, then stir until salt and baking soda dissolve.

» Toast Sichuan peppercorns for 1 minute, then add to brine.

» Brine prawns for 30 minutes.

» Remove prawns and pat dry, then marinate prawns with prawn oil.

» Heat a sauté pan with pomace olive oil to medium heat. When the oil starts to sizzle, slowly add prawns and cook for about 3 minutes on each side until nicely caramelised.

foie gras mousse

200g foie gras, deveined and cleaned 120ml milk

85ml Shaoxing wine

4g salt

25ml sweet vermouth 1 pinch of fine kampot red pepper (available from Hong Spices)

1 pinch of finely ground Sichuan pepper 100ml prawn stock xanthan gum, 0.5% of prawn stock and foie gras mousse mix

» Soak foie gras in mixture of milk and

60ml Shaoxing wine for 4 hours.

» Remove foie gras and pat dry.

» Make marinade by combining salt, 25ml Shaoxing wine, sweet vermouth, kampot red pepper and Sichuan pepper. Using a hand-blender, mix everything with foie gras.

» Fully seal mixture in a sous vide bag, then sous vide at 78°C for 1 hour.

» Cut sous vide bag open, pour mixture and prawn stock into a Thermomix, then add xanthan gum.

» Blend on speed 8 until well blended, then strain using a chinois.

» Pour mixture into a 500ml isi siphon and charge 2 times.

orzo

10g diamond kosher salt 2 litres water

100g orzo

5ml prawn oil

» Add salt to water and bring to a boil.

» Add orzo and cook for 10 minutes or until al dente.

» Strain orzo, then toss with prawn oil.

pickled kaiso seaweed

240ml water

½ bulb of garlic, smashed

75ml mizkan rice vinegar

18g ponzu

2g togarashi

20g dried kaiso seaweed (available from MEIDI-YA Supermarket)

» Combine all ingredients except dried kaiso seaweed in a pot. Heat mixture for 15

minutes, then cool in an ice bath.

» Pickle dried kaiso seaweed in the mixture for 30 minutes.

fried kaiso seaweed vegetable oil

20g dried kaiso seaweed

» Heat enough vegetable oil until it starts smoking, then turn off the heat. Quickly dip dried kaiso seaweed in vegetable oil, then remove immediately.

» Dry seaweed on a tray with oil absorbent paper. jicama

200g jicama, peeled and cut into batons

25ml extra virgin olive oil 3g diamond kosher salt

» Place jicama in a sous vide bag with extra virgin olive oil and salt, then sous vide at 85°C for 15 minutes.

» Lightly sear in a pan to caramelise.

assembly

» Assemble according to photos or as desired.