Prawn Mousse Pickled Daikon
Prawn Mousse Pickled Daikon
Get this quick and easy recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Easy
  • Technique Poaching
  • Preparation Time 1 hour 15 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
Ingredients
  • Prawn Mousse
  • 400 grams cleaned and de shelled Tiger prawns
  • 4 leaves Kaffir lime finely chopped
  • 2 stalks Lemongrass finely chopped
  • 3 cloves Garlic finely chopped
  • 1 Onion finely chopped
  • 3 Eggs
  • 200 millilitres Cream
  • 1 litre Chicken stock
  • Pickled Daikon
  • 1 Daikon
  • 1 Japanese cucumber
  • 300 grams Sugar
  • 150 millilitres Red wine vinegar
  • 150 millilitres Water
Method
  1. Prawn Mousse:
  2. Mince the prawn meat with a food processor finely and keep chilled
  3. Sauté the kaffir lime, lemongrass, garlic and onions until brown
  4. Allow to cool and fold into the chilled mince prawns
  5. Add in the cream and eggs and incorporate well
  6. Season to taste. Roll the flavoured prawn meat and secure with cling film to make a cylinder shape
  7. Poach in chicken stock for around 10-15 minutes.
  8. Remove from the cling film and slice
  1. Pickled Daikon:
  2. Slice the daikon and Japanese cucumber using a vegetable peeler to obtain long thick strips and place into a bowl
  3. Combine the vinegar, sugar and water into a pot and allow to simmer for 10 minutes
  4. While still hot, pour the pickling liquid over the daikon and cucumber strips and allow to macerate for 1 hour of keep chilled

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