INGREDIENTS
Prawns
250 g raw medium prawns, meat only
½ lemon, zested in long strips
½ red chilli, cut lengthwise
1 tsp fish sauce
½ tsp caster sugar
Edamame mousse
150 g edamame, shelled
1 sheet gold gelatine, soaked
in cold water
1 tsp sugar
20 g white miso paste
100 ml filtered water
100 ml cream
2 tsp yuzu juice
1 tsp salt flakes, crushed
Shallot crumble
25 g crispy shallots
13 g caster sugar
1 pinch chilli flakes
½ tsp salt flakes
To serve
1 tsp yuzu juice
Pinch cayenne, to taste
50 g edamame, shelled
½ tbsp nigella seeds
Small bunch pea tendrils
or micro sorrel
Miele accessories
METHOD
Prawns
- In a small vacuum sealing bag, combine all ingredients. Place in the vacuum sealing drawer and Vacuum on Setting 3 and Seal on setting 3.
- Place into the steam oven and Sous-vide at 70°C for 10 minutes.
- Remove and chill in iced water. Store in the fridge until required.
Edamame mousse
- Place the edamame, including the 50 g needed to serve, into a perforated steam container.
- Place into the steam oven and Steam at 100°C for 2 minutes. Chill in iced water and then drain.
- Remove 50 g of edamame and store in the fridge until required.
- Soften the gelatine leaf in cold water for 3 minutes, drain and squeeze out any water.
- Place the remaining edamame in a high speed blender with the sugar, white miso, water and drained gelatine. Blend until smooth.
- Whip the cream until soft peaks form and fold into the edamame puree with the yuzu and salt. Fold until it starts to thicken, then spoon into 4 glasses and tap lightly on a tea towel to remove any air pockets.
- Cover and allow to set in the fridge for a minimum of 1 hour.
Shallot crumble
- Place all ingredients into a food processor and pulse to a crumble, or crumble together with your hands.
To serve
- Remove the prawns from the fridge, drain and discard the chilli and lemon.
- In a mixing bowl, add the prawns, yuzu juice and cayenne and gently toss to combine.
- Add the edamame and nigella seeds to the prawns and lightly combine.
- Sprinkle the shallot crumble on top of the mousse and scatter the prawn and edamame mix on top.
- Add a little more of the shallot crumble on top and garnish with pea tendrils or micro sorrel.
Hints and tips
- The prawns can be sous-vide out of a bag on a perforated steam container lined with baking paper.
- If you’re unable to source yuzu, you can mix 3 tbsp fresh lime juice with ½ tbsp fresh orange juice.
- Extra shallot crumble can be used over noodles or salad.