Wild BC Spot Prawns – Joey Sergentakis
4 pc Spot prawn
Green Curry paste:
40 g Thai green chili (long size) – or jalapeno
10 g galanga
20 g lemongrass
12 g kaffir lime zest, chopped fine
12 g cilantro roots
5 g red tumeric
32 g shallots sliced
10 g garlic
5 g thai shrimp paste
10 pc white peppercorn
.5 g coriander seeds
.2 g cumin seeds
10 g coconut oil
-using a morter and pestil crush all ingredients
-cook in coconut oil until slowly for 10 minutes
10 g chicken stock
5 g coconut milk
-reduce until thick.
In the end finish with puree for bright green color
1 g Thai basil and cilantro puree
Thai basil and cilantro puree
-100 g thai basil
100 g cilantro
-blanch Thai basil and cilantro seporatly in salted water
-puree and pass through fine mesh sieve.
Butter poaching liquid
250 g water
0.375 g xanthan gum
1.25 g gum Arabic
450 g butter, diced
50 g olive oil
2 g salt
-Put the water in a blender and turn it on low.
-Increase the speed until a vortex forms in the water.
-Sprinkle the xanthan gum and gum arabic into the blender and increase the speed to medium high.
– Blend for 30 seconds to disperse and hydrate the hydrocolloids.
– Pour the thickened water into a pot set over medium high heat. When water comes to a simmer start whisking in the cold butter.
-Whisk the butter in in small amounts until it is fully emulsified.
-Put the hot butter mixture back into the blender and turn the speed on low.
-Increase the speed to medium and pour in the olive oil and the salt.
-Increase the speed to medium high and blend to fully emulsify the mixture.
-Pour the mixture back into a pot or bain marie and keep in a warm spot if using immediately.
-Otherwise cool the mixture down and reheat when ready to use.
8 g baby corn
6 g purple Thai eggplant
6 g green thai eggplant
-grill all vegetables over charcoal
200 g coconut milk
-reduce until very thick, just before breaking
-place in squeeze bottle
100 g rice
400 g water
-cook rice until over cooked and falling apart
-blend it in the blender
-spread on silpat until translucent
-dehydrate at 50c for two hours
-fry in hot oil, 190c
Thai basil and cilantro Puree
The perfect wine:
Showing very good fruits of black cherries, ripe currants and blueberries in the nose, the Kosta Brown Pinot Noir pairs well with the Wild BC spot prawns and Josper-grilled baby corn dish of Chef Joey Sergentakis, developing rich and complex flavours, with a long seductive finish.
Seared Sustainable Scampi & Crispy Pork Belly – Vincenzo GattiNovember 27th, 2016
Squid Ink Pansotti with “Baccala” Salted Cod – Vincenzo GattiNovember 27th, 2016
茶香熏乳排 – Li DongNovember 27th, 2016
Buttered White Asparagus, Bassanese Egg Sauce – Vincenzo GattiNovember 27th, 2016
Fried scallops and porcini with XO sauce – Li DongNovember 27th, 2016