Wild Spot Prawns with Ginger Green Onion Sauce, Ponzu Jelly
This might be the first time you work with agar-agar, but it won’t be the last. The ponzu jelly is both citrus fresh and a deliciously fun presentation concept that comes together easily with the agar-agar’s natural bonding properties.
2 lbs (907 g) whole live spot prawns
4 1/4 quarts (4 L) water, salted, boiling
2 cups (500 mL) crushed ice
Place prawns into a large dish and pour boiling salted water over them. Let sit for 2 minutes or until prawns are cooked before pouring off the hot liquid and refreshing the prawns with the crushed ice.
Remove the heads from the tails and reserve the heads to make stock or bisque. Peel the tails and refrigerate prawns until needed.
Ginger Green Onion Sauce
1 Tbsp (15 mL) fresh ginger juice
2 Tbsp (30 mL) finely chopped green onions
2 Tbsp (30 mL) vegetable oil
1 tsp (5 mL) toasted sesame seed oil
Grate fresh ginger into a fine-mesh strainer or cheesecloth and squeeze to make 1 Tbsp (15 mL) of juice. Mix green onions, oils, and ginger juice and let sit for 2 hours to mature.
Ponzu Sauce
1 cup (250 mL) lemon juice
1 cup (250 mL) rice wine vinegar
2 cups (500 mL) soy sauce
1/2 cup (125 mL) mirin
Mix all ingredients and refrigerate.
Ponzu Jelly
1 Tbsp (15 mL) agar-agar powder
3 Tbsp (45 mL) water
4 1/2 cups (1.06 L) ponzu sauce
Dissolve agar-agar powder in water. Mix in with the ponzu sauce, bring to a boil, and cook for 1 minute. Pour into a nonstick mould and chill. When set, cut into desired shapes.
To serve, place prawns atop ponzu jelly and top with the ginger and green onion sauce.
Serves 6.
source: "C Restaurant", alive #298, August 2007
Wild Spot Prawns with Ginger Green Onion Sauce, Ponzu Jelly
Directions
READ THIS NEXT
SEE MORE »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.