Dashi Jelly Recipe - Great British Chefs

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.

Discover more:

Share recipe

Related recipes

King prawn kebabs with pea brûlée and rocket

Frances Atkins

Sweet and sour prawns

Jeremy Pang

Herbed seafood biryani

Alfred Prasad

Tomato, rice and seafood stew

Ren Behan

Fritto misto from the Adriatic

Grazia Soncini

Ingredients

print recipe

shopping List

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

print recipe

shopping List

Food processor or blender
Thermometer
Shallow flat plastic container

Peel the fresh prawns and de-vein, removing the waste sac along the back. Wash and dry thoroughly

8 king prawns, large

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

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

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

1/2 tbsp of oil
1/4 onion, chopped
125g of potatoes, peeled and chopped
250ml of chicken stock
275g of frozen peas
375ml of double cream

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

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

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

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

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

Discover more:

Share recipe

Daniel Clifford

A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.