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 »
Oat Sweet Potato Chili
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.