Steamed Prawn Crumpet

Name: Steamed Prawn Crumpet
Yield: Serves 6
Cuisine: Malaysian
Ingredients: 140 g plain flour; 50 ml milk; 50 ml water; 30 g fresh yeast; ½ teaspoon castor sugar; 2 large eggs, beaten; ¼ teaspoon sesame oil; ½ teaspoon extra virgin olive oil; 1 teaspoon fresh lemon juice, strained; 125 ml pouring (35%) cream; 400 ml Prawn Stock; 2 teaspoons Sambal Bajak; 200 ml pouring (35%) cream; 2 teaspoons fresh lime juice, strained; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 1 punnet onion cress (rock chives), snipped; 1 punnet onion cress (rock chives), snipped; 1 egg white; 300 g raw prawn meat, chopped; ½ teaspoon freshly ground white pepper; ½ teaspoon sea salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This recipe is really a tribute to the infinite talent and creative vision of Phillip Searle, the owner-chef of Oasis Seros (now at Vulcans in the Blue Mountains), who employed me when I moved to Sydney in 1988. With Phillip as a mentor, I discovered a real melting pot of flavours and techniques.

Ingredients

1 punnet onion cress (rock chives), snipped

Australian
Oceania
Asia
Australia
Malaysia
Sydney
Fish course
Pescatarian
South East Asia

Method

To make the mousse, chill the food processor bowl for 20 minutes then blend the prawn meat, egg white, salt, pepper and lemon juice until smooth, being careful not to overwork – it is important that the mixture remain very cold. Add the cream and blend until just incorporated. Cover and refrigerate until ready to use.

To make the sauce, bring the prawn stock to the boil and cook until r