| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
|
|
Good quality chicken stock |
|
|
King prawns |
|
|
Scallops |
|
|
Shiitake mushrooms |
|
|
Lemon grass |
|
|
Red chilli |
|
|
Coriander |
|
|
Ginger |
|
|
Chilli oil |
|
|
Wonton pastry |
|
|
Egg |
|
|
Chicken breast |
|
|
Leek |
|
|
Red chilli |
|
|
Egg white |
INSTRUCTIONS
CLARIFICATION
To make the clarification place the chicken, leek and chilli in a
blender and blitz. Then add the egg whites, blitz again and
refrigerate.
To clarify the stock add the clarification and stir until thoroughly
mixed. Stir occasionally until the stock reaches blood heat, then
leave to cook.
Blanch the prawns in some chicken stock, leave to cool, then peel.
Dice some scallops, and prawns and mix with chilli and ginger. Fold
into a wonton sealing with the beaten egg.
When the clarification has cooked strain the stock through a muslin
cloth and add the coriander.
Sear the scallops in the chilli oil, then saut. the mushrooms in the
same pan. Poach the wonton in the same stock as the prawns then
drain. Place the fish and garnish in the bowl, half cover with the
stock and drizzle with chilli oil.
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