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

Epicure (Indonesia) - - ENTERTAINING -

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.

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