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Tempura Zucchini Flower Stuffed with Prawn Mousse, Romesco Sauce
- Steps
- Ingredients
Ingredients
Prawn mousse
Prawn Stock
Romesco Sauce
Zucchini Flower
Tempura Batter
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Steps
- Pre-heat a deep fryer to 190°C.
- Heat hibachi.
- For the Prawn Mousse, peel and devein the prawns, reserving the heads and shells for the prawn stock. Dice the prawn meat roughly and transfer half of the diced prawns to a mini chop. Reserve the remaining diced prawns. Add the egg white and cream to the mini chop and blitz to a smooth paste consistency.
- Add chopped herbs, lemon zest and reserved diced prawns to mousse, stirring to combine. Season with salt and pepper.
- Transfer prawn mousse to a piping bag and set aside in the fridge.
- For the Prawn Stock, place a medium saucepan on medium heat and add the prawn head and shells. Cook until they turn red in colour, stirring and crushing the heads with the back of a spoon to release any juices then pour in water. Bring to the boil, reduce heat to a simmer and reduce by half.
- Once prawn stock has reduced by half pass through a fine strainer. Discard prawn heads and shells and reserve prawn stock.
- For the Romesco Sauce, place the capsicum and jalapeno on the hibachi and cook until charred and blackened. Once charred, peel capsicum and jalapeno. Discard skins and seeds then roughly dice.
- Pour 50ml of olive oil in a medium saucepan on medium heat and sweat the onions and garlic. Once the onions and garlic are translucent add the spices and cook for a further 2 minutes or until fragrant.
- Add the diced capsicum and jalapeno and cook until it starts to be caramelised and catch on the bottom of the pan, stirring occasionally.
- Add the tomato and cook down until it reaches a dark brown caramel colour.
- Place caramelised vegetables in a high-speed blender with the prawn stock, almonds, vinegar and 25g olive oil. Blitz to a smooth sauce consistency, then season to taste.
- For the Tempura Batter, place all the ingredients in a bowl of a thermomix and mix on speed 5 until just combined.
- Pour the batter into an isi whip, filling halfway and charge with 2 cream chargers. Reserve in the fridge.
- For the Zucchini Flowers, carefully open zucchini flowers, pick and discard the stamens. Pipe approximately 2 tablespoons of prawn filling, filling the cavity of the flowers. Once the flowers are filled, twist the top of the petal to close the flower and encase the prawn mousse.
- Spray the tempura batter into a bowl and lightly dip the filled flowers in the batter, then place in the deep fryer. Cook until golden making sure to rotate the flowers frequently to cook the batter evenly.
- Once cooked take the flowers out and drain on paper towel to absorb excess oil.
- Season with salt and top each flower with 2 slices of guanciale whilst still warm.
- To plate, place 2 tablespoons of Romesco Sauce on the bottom of a serving plate, spreading to cover the bottom of the plate, then top with the fried zucchini flowers.
