Pea and prawns with dashi jelly
- Canapé
- medium
- 4
- 45 minutes, plus 6 hours setting time
PT45M
PT6H
This dashi jelly recipe from Daniel Clifford will make a refreshing canapé for a summer party. The peas are cooked three different ways and served with prawns and a jelly made from kombu, the kelp that is the basis of the quintessential Japanese stock, dashi.
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Ingredients
Metric
Imperial
Prawns
- 8 king prawns, large
Pea purée
- 100g of frozen peas
- 60g of butter
- 10ml of double cream
Pea velouté
- 1/4 onion, chopped
- 125g of potatoes, peeled and chopped
- 250ml of chicken stock
- 275g of frozen peas
- 375ml of double cream
- 1 tbsp of lemon juice
- 1/2 tbsp of oil
- salt
Dashi jelly
- 330ml of mineral water
- 5g of kombu
- 3g of agar agar
- 15g of bonito flakes
To plate
- 1 handful of pea shoots
- 20g of butter
Equipment
- Food processor or blender
- Thermometer
- Shallow flat plastic container
Method
1
Peel the fresh prawns and de-vein, removing the waste sac along the back. Wash and dry thoroughly
- 8 king prawns, large
2
For the pea purée, blanch the peas in boiling water for 3 minutes until tender. Reserve 4 spoons of the peas for a garnish and blend the rest in a food processor until smooth
- 100g of frozen peas
3
Make a beurre noisette. Heat the butter in a pan until it reaches a dark golden brown colour and has a nutty aroma. Heat the double cream in a separate saucepan over a gentle heat and add it to the pea mixture with a third of the beurre noisette. Pass through a sieve and chill immediately
- 60g of butter
- 10ml of double cream
4
To make the pea velouté, heat the oil in a pan and sweat the onion. Add the potato and the chicken stock and bring to the boil. Add the peas and cook for 5 minutes, then add the cream
5
Cook for another 2 minutes and blend with the remaining beurre noisette, a pinch of salt and the lemon juice. Pass through a sieve and chill immediately
- 1 tbsp of lemon juice
- salt
6
Steadily heat the water, kombu and agar agar to 62°C for 1 hour
- 330ml of mineral water
- 5g of kombu
- 3g of agar agar
7
Add the bonito flakes, then bring to the boil and pass through a sieve into a greased flat plastic container that is at least 2cm deep
- 15g of bonito flakes
8
Leave the dashi to set for 6 hours and then dice into perfect cubes. Cook the peeled prawns in a hot pan for 1 minute on each side
9
To assemble, divide the pea purée into small bowls, and repeat with the velouté. Place these bowls on a plate. Heat the 4 spoons of cooked peas in the butter, then top the purée with a spoon of peas, 2 pea shoots, 2 prawns, and 5 dices of jelly per dish
- 20g of butter
- 1 handful of pea shoots
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Pea and prawns with dashi jelly
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