Carolina Reaper Prawn Consommé

Serves Serves 2
  • Steps
  • Ingredients


  1. For the Prawn Stock, de-vein prawns and remove shells and heads. Reserve the prawns, in fridge to prepare later.
  2. Heat the oil in a large saucepan on a medium heat and add shells and heads with the remaining ingredients. Sauté lightly for 5 minutes, until caramelised.
  3. Add 600ml water and reduce heat to a gentle simmer. Simmer for 15-18 minutes and then strain the stock into a medium saucepan, discarding solids. Allow to cool.
  4. For the Consommé, prepare a raft by placing the chicken, egg white and garlic shoots in a small food processor and puree until a paste.
  5. Add the raft into the cooled prawn stock in the saucepan and bring back to a very gentle simmer, allowing the raft to coagulate on the surface of the stock. After 4-5 minutes, use a ladle to gently break open a small piece in the middle of the raft to create a hole. The stock will have been clarified to a consommé at this point.
  6. Gently ladle the consommé out of the pot and pass through a cheesecloth lined fine mesh sieve. Check seasoning and set aside.
  7. For the Tomato Broth & Poached Prawns, place tomatoes, chilli, garlic, fish sauce and brown sugar and water in a pot and bring to a simmer over a medium heat. Cook for 10 minutes or until tomatoes have softened and the juices are released. Strain the broth and measure out 350ml into a clean saucepan.
  8. Place the reserved prawns into the broth and poach for 3-4 minutes or until just cooked through. Remove the prawns and place in cold water to stop the cooking process. Wipe the prawns dry and season with salt, pepper and lime juice.
  9. For the Tomato Veil, place the gelatine sheet into cold water and allow to soften.
  10. Bring the tomato broth to the boil, add the agar and whisk for 2 minutes. Remove from the heat and allow to cool slightly. Squeeze the gelatine and add to the broth. Whisk well to incorporate.
  11. Prepare a 30cmx40cm baking tray by lining with 2 layers of cling wrap. Pour the veil into the tray in a thin 5-10mm layer and allow to set in the fridge.
  12. Using a 10cm diametre round cutter, cut a circle into the jelly once it has completely set.
  13. To prepare the Charred Garlic Shoots, place the oil in a frying pan on a high heat. Add in the garlic shoots and fry until the shoots start to caramelise, about 2-5 minutes.Take the pan off the heat and add in all the other ingredients to season the shoots. Set aside.
  14. To assemble, place the garlic shoots in a neat line on two plates and place 4 prawns on top. Gently remove the tomato veil from the tray and slide the veil over the prawns to cover completely.
  15. Arrange the Society Garlic flowers on top of the veil. Decant the consume into a serving jug before serving.

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