prawn head mix (using the fish mousse)

Take whole red prawn and remove the head
Remove the eyes legs and any sharp tips on the head
Blend together and past
Weight of passed product is 100% add 50% of passed product in cream folded through
Using the end of a tea spoon carefully remove the head meat so the shell is empty
Boil the heads for 20 minutes then remove from water and dehydrate over night at 80 degrees so the heads go crisp
Blend together and past
Weight of passed product is 100% add 50% of passed product in cream folded through
Once above is done add
Stuff the heads with the mousse going around the bottom of the shelland coat the exposed Mousse with with sesame seeds
Deep fry at 180 for 1-2minutes or until the mousse is cooked through and the shells are crisp

Emulsion

Mix the head meat and stock together and place into a fine sieve
Will a spoon push the head meat through slowing adding the oil as you do to emulsify and the fiction will slightly cook the meat out so it goes red
Once passed taste and put into a service bottle

Prawn Consomme

Blend the prawns in 4 batches 750ml of liquid in each blend until smooth
Pour into a heavy bottom pot and bring to a boil once boiled leave to simmer for 15-20 minutes or until turned bright pink
Once cooked leave to sit in the pan for 10-15 minutes so it splits
Carefully pour of the liquid through a muzzling / cheesecloth and leave to pass until all the liquid is through
Discard the pulp and you have a clear prawn consommé