King Prawn Cake and Scallops with Spicy Prawn Sauce

Name: King Prawn Cake and Scallops with Spicy Prawn Sauce
Yield: Makes six entrées
Cuisine: Australian
Ingredients: prawn shells; 120 ml peanut oil; 1 teaspoon coriander seeds, roasted and ground; 1 teaspoon fennel seeds, roasted and ground; 1 teaspoon white peppercorns, roasted and ground; 8 wild green chillies, chopped; 1 strip kaffir lime zest, chopped; 2 slices fresh turmeric, peeled and chopped; 1 slice galangal, peeled and chopped; 1 egg yolk; 8 cloves garlic; 6 red shallots; 2 stalks lemongrass, chopped; 750 g fresh king prawns, to give; 375 g flesh (save the heads and shells); 375 g flesh (save the heads and shells); 2 egg whites; 10 white peppercorns; 2 teaspoons sea salt; 300 ml cream (35% butterfat); 250 ml coconut cream; 50 g roasted peanuts, crushed; 3 cloves garlic; 2 red shallots; 3 coriander roots; fish sauce, to taste; palm sugar, to taste; 10 Thai sweet basil leaves, cut into fine julienne; 18 sea scallops; 10 fresh water chestnuts, peeled and sliced

Preparation info

Makes
six
entrées

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

I guess you could call this dish a meeting of East and West. I have had great success with it, and have served it at many Rockpool functions. It is also Adele’s favourite. The dish is a blend of Western mousse-making technique and Asian flavours. The coconut cream makes the mousse a little heavier than one would normally expect, and the resulting cake is somewhere between the softness of a French mousse, whose texture I sometimes find a little disconcerting, and the firmnes

Ingredients

Oceania
Australia
Starter
Gluten-free

Ingredients

Method