Prawn chawan-mushi with pea shoots
( SERVES 4 )
Most Chawan-mushi should be served hot, however this one is just as good cold. It makes a great addition to a picnic basket. Add an extra egg and it may be turned out onto a plate for an elegant dinner party entrée.
|50 ml||Cooking oil|
|1 kg||Prawns, shell on|
|1||Onion, small, finely chopped|
|1||Carrot, small, finely sliced|
|250 ml||White wine|
|4||Tomatoes, seeded and chopped|
|1 tsp||Fresh thyme, leaves|
- Peel the prawns, then place the meat and shells in separate bowls.
- In a large saucepan heat the oil, then add the shells and cook for 3-5 minutes. Add the onion, carrot and garlic and cook for a further 5 minutes.
- Add the brandy and reduce it until the liquid has almost gone, then pour in the wine. Cook for 3 minutes, add 250ml of dashi, tomatoes and thyme.
- Lower the heat so that the stock is barely moving, then cook for 30 minutes. Strain the stock into a bowl and discard the solids.
- Gently mix the eggs with 375ml of prawn stock, then add the fish sauce and sake. Remove any foam by carefully mopping it up with a paper towel and discard.
- Bring a pot of salted water to a simmer. Dice the prawns and briefly immerse them in the water for 1 minute, then drain.
- Sprinkle the prawns with a little salt and divide between each of 4 ramekins or bowls.
- Pour the chawan-mushi stock over the prawns.
- Boil the water in a steamer and steam the ramekins until the mixture has just set but is still slightly wobbly - about 6-10 minutes.
- Garnish with pea shoots. Serve immediately.
- Heat the water and mushrooms in a small saucepan. Just before the water boils, add the bonito flakes, then turn off the heat.
- Leave the stock until the flakes sink to the bottom of the pan, then strain. Makes 500ml.