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

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

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