4 x tiger prawns
100g x Unsalted butter
1 x Yuzu fruit rind
2 x tbsp of ginger, grated
1 x Freshly grated carrot
1 x Handful of chopped spring onions
1 x red chilli (birds eye or a scotch bonnet. I like it hot!)
1 x tbsp of Shaohsing rice wine
700ml x 9 Meals From Anarchy Organic vegetable stock
1 x tsp dark soy sauce
2 x Garlic cloves
2 x tbsp of light soy sauce
2 x tbsp of rice vinegar
1 x Tbsp caster sugar
2 x egg whites
200g x Seaweed gracilaria (Nurtured In Norfolk)
Bronze fennel to garnish (Nurtured In Norfolk)
De-shell the prawns and place into a vacuum seal bag with the yuzu rind and butter.
Seal it and place into a water bath at 48 degrees for 1 hour.
Place your ginger, garlic, chilli, rice wine, stock, grated carrot, spring onion, rice wine, soy sauces, rice vinegar & sugar in a sauce pan.
As soon as it comes to the boil, let it simmer for 30 minutes until it has reduced by 1/3.
Top up with water if it dips below this.
After 30 minutes, transfer to a shallow gastro to allow it to cool rapidly.
Once it has done, pass it through a chinois into a clean sauce pan and whisk in your egg whites.
Bring it to a simmer and let the egg coagulate like a consommé.
Skim off the clarified liquid and put to one side.
Soak your seaweed in clean water for 10 minutes and set up a steamer.
By this time your prawns should be done.
Pull them from the water bath get a frying pan hot to give them a little seal before plating.
Place your seaweed in the steamer and give your soup a quick flash to get it hot.
Seal off your prawns in a hot pan with a little of the cooking butter from the prawn sous vide bag.
Put the seaweed in your warm bowl, pour in your soup and put your prawn on the top.
I garnished mine with some sweet pickled radish we had in the larder and some bronze fennel to balance out the flavours, but this dish lends itself to a huge variety of garnishes
I served this dish as part of a oriental tasting menu after doing research into the ramen explosion and how the rigorous traditions of Asian cuisine are having its walls broken down by the flexibility of modern cooking. This dish was a certain distillation of my classical training with modern techniques infused with Asian flavours which I adore but maybe do not cook as often as I would like to. It was a dish that was huge in flavour but clean in its presentation.