Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Tiger Prawns in Aspic

Nikogori

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

  • 4 tiger prawns
  • 40 g sea urchin
  • 12 edamame beans

Method

  1. Remove the heads and devein the tiger prawns, then insert skewers straight along the length of their bodies and heat together with the ingredients from <A>. When the prawns are heated, cool separately from the liquid. Peel and then cut into three pieces.
  2. Dust kuzu over the surface of the sea urchin, dip into hot water, then immerse in