Salt Cooked Tiger Prawns, Curry Leaves Chutney & Pickled Ginger Flower

Masterfully arranged, this fancy looking dish might just look too good to eat! Serve this dish as a main and wow your guests with both its beautiful plating and wonderful flavours.

 

This recipe was first published in Flavours.

Print Recipe
Servings
4servings
Servings
4servings
Print Recipe
Servings
4servings
Servings
4servings
Ingredients
Curry leaves chutney
Pickled torch ginger flower
Lime essence
Garnish
For serving
Servings: servings
Units:
Instructions
To make chutney:
  1. Blanch curry leaves, then immediately dip in ice water. Repeat with the Habanero, in a fresh pot of water. Dry leaves and chilli on paper towels. Place all ingredients except tamarind in a blender and blend to a paste. Pass through a fine sieve. Combine tamarind paste with equal amounts water. Strain liquid and add to earlier paste. Adjust to taste.
To prepare pickled torch ginger flower:
  1. Remove the white middle of the torch ginger flower, then vacuum pack the petals in some pickling liquid and marinate for a day.
To cook prawns:
  1. Sift the rock salt to separate the larger from the finer. Use the larger for this recipe. Heat a wok and over medium heat, add salt followed by the prawns, stirring continuously until prawns are cooked.
To make lime essence:
  1. Blend lime leaves and ice at high speed for 2 minutes. Strain the liquid through a fine cloth and set aside.
To plate:
  1. Spoon a dollop of chutney onto a side plate and top with coconut cubes, fish and ginger flower. In a deep serving dish, place stones and lime leaves. Tuck dry ice under stones, top with prawns and pour in lime essence to create a scented mist. Wait for prawns to be infused with mist before placing on assembled plate.

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