Sea Urchin Froth

Preparation info

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By Ben Shewry

Published 2012

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  • 25 g (1 oz) freshly shucked sea urchin (from 2 sea urchins)
  • 125 ml (4 fl oz/½ cup) light white chicken stock
  • 25 ml (¾ fl oz) freshly squeezed and strained tomato juice
  • 50 ml ( fl oz) water
  • 75 ml ( fl oz) organic soy milk
  • fish sauce, to taste


Place all of the ingredients, except the fish sauce, in a small deep-sided saucepan and bring to a gentle simmer. Simmer for 15 minutes until the ‘raw’ taste of the sea urchin has been cooked out. Remove from the heat and season with the fish sauce. Using a hand-held stick blender, blend until smooth, then pass through a fine sieve.

When ready to serve, froth with the hand-held stick blender.