- Infusion
- 3 sticks lemongrass - crushed and chopped
- 50g ginger sliced
- 45g mirin
- 10g sushi vinegar
- 2 limes - juice only
- 30g sesame oil
- 250g water
- Boil all ingredients for 5 minutes - pour into jug and cover allow to infuse for 30 minutes, pass and chill
- Mousse
- 800g raw peeled prawns - de-veined
- 8g Active EB (meat glue)
- 200g infusion (see above)
- 2 chillies - seeds removed - fine brunoise
- 4 spring onion - white only - fine brunoise
dairy free, near pure prawn mousse
Alexander Wood
24th November 2010
dairy free, near pure prawn mousse
Great recipe that uses 99%prawn fror it's base, great for ravioli fillings, steam before wrapping or roll out super thin and steam for a mock pasta effect.
2 stage recipe, stage 1 in the ingredients.
Ingredients
Method
Method
Place prawns in the robot coupe, add the meat glue powder, blend until smooth, scrape down the sides. slowly add the liquid and blend until incorporated, season to taste.
Transfer to stainless bowl and stir in chilli and onion, vac-pac and refrigerate for minimum 6 hours to allow glue to work, mould to shape require and steam until cooked.
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