Prawn in Sashimi and Caramelized Prawn Head Pipette

By corlear

Ingredients

• For the prawn essence:
• 10 prawns (15-3/4 oz each)
• For the essence pipettes:
• 1 oz prawn essence (see previous step)
• 3/4 tbsp water
• 10 pipettes
• For the syrup:
• 1/3 cup water
• 4 tbsp sugar
• For the caramelized prawn head:
• 10 prawn heads (see previous step)
• syrup (see previous step)
• For the oriental marinade:
• 3 tbsp soya sauce
• 1 tsp fresh ginger, diced
• 1 tsp sesame oil
• pinch wasabi powder
• For the sashimi prawns:
• 10 prawns without heads (see previous step)
• Oriental marinade (see previous step)
• For the herbs:
• 10 fresh fennel leaves
• 10 fresh basil leaves
• 10 fresh rosemary leaves
• Note: Use other herbs, if these are not seasonably available.

Details

Servings 10

Preparation

Step 1

For the prawn essence:
1. Remove the heads from the prawn and keep the bodies to be used later.
2. Separate the upper carapace from the heads, making sure you do not break them.
3. Press the sides of the heads with your fingers to remove all the juices and essence from the prawn head.
4. Keep the heads to be used later.
5. Sieve the essence and keep on one side.

For the essence pipettes:
1. Bring the water to the boil
2. Remove from the heat and add the prawn essence. Stir quickly and strain.
3. Leave to cool and press the capsule of the pipette so that the prawn essence is absorbed.

For the syrup:
1. Mix both ingredients together, stir and bring to the boil.
2. Keep in the fridge.

For the caramelized prawn head:
1. Put the prawn head between 2 Silpat liners. Press lightly with a fish slice, making sure you do not break it. It should not be too thin.
2. Bake at 300ºF for 6 min. Remove the top Silpat and continue baking at 300ºF for approx. 12 min. It is very important that the heads are thoroughly dry so they do not ferment.
3. Once dry, brush a Silpat liner with the syrup that covers the whole base. Place the dry prawn heads on top, making sure that they do not touch each other.
4. Brush the heads lightly with the syrup again.
5. Caramelize the prawn in the oven at 300ºF for approx. 13-15 min until it is totally crispy.
6. Once caramelized, season with salt.

For the oriental marinade:
1. Mix all the ingredients together and keep in the fridge.

For the sashimi prawns:
1. Peel the bodies and gut the prawns.
2. Submerge the prawns in the oriental marinade in 2 minutes.
3. Drain and keep in the fridge.

Final Steps & Preparation:
1. Stick the pipette filled with the essence into the marinated prawn.
2. Place on the center of a long dish and 1 of each types of herb and two drops of the marinade on each prawn.
3. Finish by placing the caramelized prawn head on the tip of the pipette, thus making the shape of the prawn.