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Miso Grilled Prawns, Garden Vegetables, Burnt Prawn Dashi

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • Insert bamboo skewer into each prawn, to keep them straight. Place prawns on a plate in the fridge until needed.
  • To make dashi, place kombu and dried shitake into a saucepan and cover with 1 litre of water. Heat to 80C the remove from heat. Add the bonito flakes, infuse for 10 minutes then strain through a fine sieve, reserving the solids.
  • Remove the cooked kombu from the reserved solids and cut into 2cm squares. Set aside until needed.
  • To make a miso glaze, combine miso, 50ml of the mirin and 2 tablespoons of water in a small saucepan and cook for 4-5 minutes, or until slightly reduced. Set aside until needed.
  • Meanwhile, place wire rack directly over the gas hob on the stovetop, or a barbecue, and cook prawn shells over medium flame until charred. Remove from heat and set aside until needed.
  • Season the dashi stock to taste with 30ml soy sauce and 30ml mirin so it tastes slightly sweet with a salty tang. Divide into 2 saucepans.
  • Add grilled prawn shells to one saucepan and set aside to infuse for 15 minutes. Once infused, strain through a fine sieve and keep broth warm until needed.
  • Place second saucepan of dashi over medium heat and bring to a simmer. Add enokis, shitakes and sweetcorn and poach for 2-3 minutes, or until just tender. Take saucepan off heat and set aside until needed.
  • Strain the stock and reserve the baby sweetcorn and mushrooms from the poaching stock.
  • Slice half of the sweetcorn into half lengthways. Slice the remaining half of the sweetcorn into thin rounds. Set vegetables aside until needed.
  • Place a griddle pan over high heat, brush the kohlrabi slices with a little of the vegetable oil and place in the griddle pan to char until golden brown. Set aside until needed.
  • Remove skewered prawns from the fridge and place onto a baking tray lined with baking paper and cook in the pre-heated oven for 8-10 minutes, or until firm. Remove the prawns from the oven, brush with miso glaze and return to oven for a further 2 minutes. Remove from oven and use a blow torch to colour the prawns.
  • To serve, place 2 slices each of charred kohlrabi in base of 4 serving bowls. Surround the kohlrabi with poached enoki mushrooms and sweetcorn pieces and rounds. Add a slice of bittermelon to each bowl. Top with 3 grilled prawns and garnish with shiitakes, kombu squares, silverbeet leaves and nasturtium leaves. Serve with warm prawn dashi on the side to pour over just before eating.

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