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tiger prawn cake with white asparagus and porcini
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tiger prawn cake with white asparagus and porcini
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ingredients:
tiger prawns |
20 tails |
| tom yam paste |
½ tsp |
| shallots (chopped & cooked) |
4 |
| egg white |
1 |
| pineapple (diced) |
75 gm |
| coriander (chopped) |
10 gm |
| ginger |
10 gm |
| black pepper & salt |
to taste |
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| crumb |
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| japanese crumb |
4 |
| crystallized lemon rind |
150 ml |
| maldon salt |
20 gm |
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| garnish |
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| verbena oil |
100 ml |
| white truffle oil |
50 ml |
| white asparagus |
30 gm |
| porcini |
200 gm |
| flat parsley |
10 gm |
| shallots |
20 gm |
| garlic |
½ clove |
| olive oil |
50 ml |
| salt & pepper |
to taste |
| micro shoots mix |
1 tbsp |
Method:
- Peel then chop the tiger prawns, add julienned ginger, finely chopped and cooked shallots, diced pineapple, chopped coriander and tom yam paste. Mix all together and balance the consistency with egg white.
- Mix crumb, lemon rind and salt together, then create a small amount of the mix in a ring cutter, fill up the mould with tiger prawn mix and finally top up with more crumb. Drizzle a little oil on base of oven tray then bake the cake to 2/3.
- Sauté the shallots in olive oil, then the slice porcini and garlic and add flat parsley leaves just before serving.
- Peel then pan-fry asparagus in olive oil and flavour with truffle oil just before serving.
- Finish the cake in the frying pan with a drizzle of olive oil.
- Plate up and top with shoots and pour a little verbena oil on cake
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