TIGER PRAWN WITH CHINCHALOK AND PEACH
Serves 1
Prep time 5 hours + 12 hours dehydrating + 8 hours soaking + 2 hours chilling
Cook time 2 hours
scallop broth
10g hidaka kombu 700ml water 40g dried scallops 10g bonito flakes
1.1 Combine all ingredients in a vacuum bag and sous-vide at 85°C for 30 minutes.
1.2 Cool to room temperature and strain.
confit garlic
1kg garlic, peeled 1 liter corn oil
2.1 Place garlic and corn oil in a pot and simmer until garlic is soft and golden brown. 2.2 Remove garlic from oil and keep chilled.
confit tomato
500g vine-on cherry tomatoes olive oil
3.1 Wash and pat dry tomatoes. 3.2 Place tomato in a heatproof container and cover with olive oil. 3.3 Bake for 15 minutes at 200°C. chinchalok emulsion 100ml scallop broth 100g chinchalok 1g ground black pepper 10ml lemon juice 4g shio kombu 40g confit garlic 50g confit tomato 50ml garlic oil 150ml olive oil
4.1 Place all the ingredients except garlic and olive oil in a blender.
4.2 Mix garlic oil and olive oil in a separate bowl.
4.3 Blend ingredients at high speed until a fine paste is formed.
4.4 Lower speed and gradually pour in olive oil mixture to emulsify, until a thick consistency is obtained.
smoked dried chili
10 dried bird’s eye chilies water olive oil
5.1 Soak chillies in boiling water for 30 minutes, drain away the liquid and pat dry.
5.2 Smoke chillies on charcoal for 15 minutes. 5.3 Slice chilies thinly and soak in olive oil. Set aside.
nori tare
100ml sake 150ml mirin 20g young ginger slice
15g nori sheet 150ml shoyu
20g palm sugar 20ml fish sauce
10g kecap manis
1ml Japanese sesame oil 30g roma tomato
3g minced garlic 3g 20g roasted caramlised bacon
6.1 Combine sake and mirin, boil and reduce the mixture to 85ml.
6.2 Grill young ginger on both sides until slightly charred.
6.3 Grill nori sheet on charcoal until crisp.
6.4 Place all the ingredients in a large vacuum bag and seal fully.
6.5 Cook in sous vide water bath at 70°C for 1 hour 30 minutes.
kaffir lime leaves powder 50g kaffir lime leaves
7.1 Remove stem and blanch in boiling water for 5 seconds and cool rapidly in an ice bath. 7.2 Pat dry with kitchen tower, place in dehydrator for 12 hours and blitz with Vitamix until a fine powder is obtained.
chinese black olive oil
50g pitted Chinese black olives 150ml olive oil
8.1 Quarter the olives and dehydrate until dry and hard.
8.2 Combine ingredients in a blender and blend until fine.
8.3 Seal in a vacuum back and cook in a sous vide water bath at 70°C for 3 hours.
yuba
500g soya bean 3 litres water
9.1 Soak soya bean in water for 8 hours or overnight to rehydrate.
9.2 Drain the water.
9.3 Divide beans into 3 equal portions.
9.4 Blend one portion of beans with 1 litre of water until very smooth and pour onto a colander that is lined with cheesecloth. Repeat with the remaining beans.
9.5 Twist the cheese cloth and extract the remaining soy milk.
9.6 Place soy milk in a pot, bring to a boil, and simmer for 15 minutes.
9.7 Pour soy milk into a metal tray set on a bain-marie, and let the mixture cool down to 80°C, at which point the yuba will start to form.
umeshu sour 500ml umeshu 3g pectin 5g sugar 50g egg white 80ml umeshu
10.1 Boil 500ml of umeshu, and reduce in volume to 250ml.
10.2 Mix pectin with sugar.
10.3 Boil the reduced umeshu, gradually add in pectin mixture, and cook for 5 seconds. Remove from heat and cool pan in ice bath. This is the umeshu reduction.
10.4 Whip egg white into meringue, then slowly pour in 80ml of umeshu and continue whipping until meringue is firm.
10.5 Combine umeshu reduction and umeshu meringue, pour into siphon and charge with nitrous oxide. Set in chiller for at least 2 hours before use.
tiger prawn
1 tiger prawn, 250g
11.1 Peel and devein prawn.
11.2 Grill prawn lightly, ideally over charcoal, until medium in doneness.
assembly peach crudité (fresh peach sliced on a mandoline slicer) akame sprouts
12.1 Lay prawn asymmetrically off the center of the plate.
12.2 Sauce with chincalok emulsion, dot with oil of Chinese black olive and pieces of smoked dried chilli.
12.3 Place pieces of yuba around the prawn, followed by slices of peach crudité.
12.4 Sprinkle kaffir lime leaves powder, and garnish with akame sprouts.
12.5 Finish with the umeshu sour beside the prawn.