Prawn Jelly

Preparation info

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By Ben Shewry

Published 2012

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  • 12 raw (green) Crystal Bay prawns (shrimp)
  • 15 ml (½ fl oz) grape seed oil
  • ½ shallot, thinly sliced
  • ½ celery stalk, finely chopped
  • 60 ml (2 fl oz/¼ cup) white wine
  • 1 parsley stalk
  • 1 litre (35 fl oz/4 cups) water
  • 15 ml (½ fl oz) fish sauce
  • 6.25 g titanium-strength leaf gelatine


Peel and devein the prawns. Set aside the prawn heads for later. Set up a steamer and gently steam the prawns until just cooked. Cool and thinly slice. Cover and refrigerate until needed.

Gently heat a medium saucepan over low heat, add the oil, shallot and celery and sweat, without colouring, for 4 minutes. Add the reserved prawn heads and sweat for 5 minutes. Add the wine and reduce to a glaze. Add the parsley stalk and water, bring to a gentle simmer and simmer for 20 minutes. Strain the prawn stock through a fine sieve lined with muslin (cheesecloth). Season the stock with the fish sauce.

Bloom the gelatine for 4 minutes in some cold water. Drain and squeeze out the excess water.

Measure 150 ml (5 fl oz) of the prawn stock and heat to 75°C (167°F). Remove from the heat and whisk in the gelatine. Pour into a small dish and place in the refrigerator for about 2 hours to set.