Black Rice Flavoured with Air-Dried Scallop, Fried Prawn Tails and Young Asparagus Spears

Name: Black Rice Flavoured with Air-Dried Scallop, Fried Prawn Tails and Young Asparagus Spears
Cuisine: Australian
Ingredients: 1 shallot, finely chopped; 1 clove garlic, finely chopped; 100 g black glutinous rice; 100 ml extra virgin olive oil; 100 g Arborio rice; 20 ml white wine; 1 stalk of leek, finely chopped; 60 g salted pork cheek, finely diced; 30 small prawns, heads cut off, peeled, de-veined, leave tails on; 100 g air-dried scallops; 200 ml mineral water; 15 ml red wine vinegar, or marinating prawn tails; 15 ml red wine vinegar, or marinating prawn tails; 30 very small tarragon leaves; 40 ml sweet sherry; 15 g wheat starch, mixed with a little water; 15 g wheat starch, mixed with a little water; 150 ml chicken stock; 2 bunches young asparagus, or wild asparagus, cut into 8 cm long tips; 2 bunches young asparagus, or wild asparagus, cut into 8 cm long tips; 1 tbsp butter; 20 ml cognac

Preparation info

6
Serves

Difficulty
Easy

Appears in

Cheong Liew

By David Sly and Cheong Liew

Published 2025

About

Ingredients

30 small prawns, heads cut off, peeled, de-veined, leave tails on
15 ml red wine vinegar, or marinating prawn tails

Oceania
Australia
Main course

Method

Marinate prawn tails in red wine vinegar.

Steam scallops with mineral water for 20 minutes. Reserve liquor for flavouring the rice. Crush and rub scallops into threads and lightly fry until just crisp.

In a deep saucepan, cook black glutinous rice in 200 ml of water until soft.

In another saucepan, heat 50 ml olive oil, add chopped shallot, garlic and le

Ingredients

Method

Photos