Seared Wild Sea Tiger Prawn
Crusted with cashews & copa ham over
South-East Asian masala foam,
crispy fennel pollen gaufrette

Ingredients:

4 large wild sea prawns, peeled & de-veined
1 cup toasted cashews
½ cup sliced thin copa ham baked at 350 o for 7 minutes
1 egg
to taste: salt & pepper
1 tbsp olive oil
¼ cup flour

Sauce:
½ tsp olive oil
½ shallots, finely chopped
½ small clove of garlic, finely chopped
1 tsp lemon grass
½ cup fish stock
1 tsp red Thai curry paste
½ cup skim milk

Garnish:
2 sheets brick dough
1 egg white
2 tbsp clarified butter
½ tsp honey
1 tbsp fennel blossom

METHOD

Garnish:
Make 2 fan shaped templates out of aluminum foil, cut brick dough into half shaped moon, brush with clarified honey butter. Form between two aluminum templates. Bake in oven until golden brown. Cool down, brush the outer edge with egg white, dip into fennel blossom, bake for about 1 minute.

Sauce:
Saut é shallots, garlic & lemon grass in the olive oil. Add red Thai curry paste and let it reduce by half with the fish stock. Strain through a fine sieve. In a glass, froth the skim milk with a hand blender until it becomes stiff. Prior to service, fold the skim milk into the curry sauce.

Prawns:
Finely chop your cashews and copa ham. Dust the prawns in the flour, dip into the egg wash, and crust the prawns in the cashew copa mixture. Pre-heat a sauté pan over medium heat, add olive oil, and sauté prawns until golden brown on both sides. Finish in the oven for 2 – 3 minutes at 350 o . Remove from pan, dry on a kitchen towel, and trim the back of the prawn so that the tail will stand up on the plate. Place the prawn on the centre of the plate, drizzle the sauce around the prawn, place the fan between the tail and body, and garnish with chervil and chives.