Shaved Abalone, Steamed Gar­lic Cus­tard, Umami Pearls

Wine & Dine Cookbook - - ENTERTAIN -

Serves 4 EASY

This dish is very el­e­gant and highly tex­tured, and great for a warm ap­pe­tiser. It’s rel­a­tively sim­ple, but a great way to make an im­pres­sion at a din­ner party.

150ml gar­lic cus­tard

200g umami pearls

20g chopped chives

50g but­ter, un­salted

2 small fresh Jade Tiger abalone*, thinly shaved

Herbs and ed­i­ble flow­ers, for gar­nish

For the umami pearls

400ml chicken stock

2 dried shi­itake mush­rooms

10g sea­soned kombu pow­der

1 clove gar­lic

1 tsp hon­dashi

50g dried tapi­oca pearls

20g fly­ing fish roe

5g toasted sesame seeds

For the gar­lic cus­tard

8g gar­lic, sliced

10g but­ter

150ml milk

1 egg yolk

1 egg

1 tsp sea salt

1. Make the umami pearls. Place the chicken stock, shi­itake mush­rooms, kombu pow­der, gar­lic and hon­dashi in a pot. Bring to a sim­mer, then turn down the heat to the low­est set­ting and let the stock sit for 30 mins. Strain, then trans­fer to a small pot. Add the tapi­oca pearls and cook on a low heat, stir­ring con­stantly to pre­vent stick­ing. Cook un­til the pearls turn translu­cent and the mix­ture thick­ens. Trans­fer the pearls to a con­tainer and cool.

2. Once cooled, add the fish roe and sesame seeds. Set aside in the fridge un­til needed. (You can make this a day in ad­vance and store in a cov­ered con­tainer in the fridge.)

3. Make the gar­lic cus­tard. Gently sweat the gar­lic in the but­ter. Add milk and bring to the boil. Take off the heat and cool to room tem­per­a­ture. Once cooled, add the egg yolk, egg and salt, and whisk to com­bine. Strain and set aside un­til ready to use. (You can make this a day in ad­vance and store in a cov­ered con­tainer in the fridge.)

4. Cook the cus­tard. Spoon 50ml of mix­ture each into four small heatre­sis­tant bowls. Cover with cling­wrap, then steam the cus­tards for about 7 mins or un­til they are just set in the mid­dle. Leave to cool down slightly be­fore use.

5. In a small pot, gently heat up the umami pearls, adding a lit­tle wa­ter to sep­a­rate the pearls if nec­es­sary. Once warmed, add chives and set aside.

6. In a clean pan, melt the but­ter on a low fire, then add the shaved abalone. Gently heat through un­til the abalone turns opaque.

7. As­sem­ble the dish. Us­ing a round spoon, lift the cus­tard from its bowl and place it in the cen­tre of the serv­ing plate. Place the shaved abalone on top and gently spoon some umami pearls over. Gar­nish with ed­i­ble herbs and flow­ers, and serve im­me­di­ately. *Use canned if un­avail­able.

Shaved Abalone, Steamed Gar­lic Cus­tard, Umami Pearls

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