Prawn cracker with freshly salted mullet roe

Prawn cracker with freshly salted mullet roe

By
From
Marque
Serves
10
Photographer
Stuart Scott

Mullet roe comes from the sea or grey mullet. The large bright orange sacs can be cured, smoked or sun-dried, as in the famous speciality of Sardinia, bottarga.

Ingredients

Method

  1. Begin this recipe two days in advance. To prepare the mullet roe, freeze 2 fresh mullet roe sacs for 24 hours to kill any parasites.
  2. To make the brine, mix together 50 grams table salt and 1 litre water until the salt dissolves. Slit the mullet roe sacs down one side to release the roe and use a teaspoon to separate the roe from the sac. Whisk the sacs into the brine in order to separate the roe from the sac skin and any membrane, which will become trapped in the whisk. Refrigerate overnight.
  3. Strain the roe and discard the brine. Fold 50 grams crème fraîche, the juice of ½ lemon and freshly ground white pepper to taste through the roe. Refrigerate until required.
  4. To make the prawn cracker dough, sift 175 grams tapioca flour and 1 tablespoon plain flour into a bowl. Purée together 100 grams raw prawn meat and half the flour in a blender. Place the rest of the flour and 80 millilitres boiling water in the bowl of a mixer with a dough hook. Using the dough hook, mix until a tight paste forms. Add the puréed prawn mixture and knead for 5 minutes until smooth.
  5. Using 80 grams of the dough mixture at a time, place it in separate sous-vide bags until all the dough is used. Seal in the bags and compress with moderate pressure. Use a pastry scraper to spread each portion of dough into a thin layer within each bag. Lay the bags flat in a combi steam oven and steam at 100°C for 20 minutes. Allow the prawn dough to cool before carefully peeling away the bags. Line dehydrator trays with plastic wrap. Place the steamed dough on the dehydrator trays and dry in a food dehydrator at 50°C for 12 hours, or until hard.
  6. Heat 500 millilitres vegetable oil to 180ºC in a deep saucepan. Break the prawn sheets into rough 5 centimetre squares. Deep-fry the prawn squares in small batches, ensuring they don’t touch each other in the oil. Once the prawn squares are puffed, remove them from the oil and drain on paper towels.
  7. To serve, spoon the seasoned mullet roe onto the puffed prawn crackers – two crackers per person is the perfect portion for an hors d’oeuvres.
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Marque
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