Poached Spot Prawn Crostini
Poached Spot Prawn Crostini
INGREDIENTS
Lemon, thinly sliced 1 lemon
Grape juice 2 tablespoons
Extra virgin olive oil 2 tablespoons
Sea salt 1 teaspoon
Fresh parsley 1 bunch
Sour dough bread, sliced 1 loaf
Garlic cloves, small dice 1 clove
Microgreens 1 cup
Wasabi Mayonnaise
Medium egg yolks 2 yolks
Dijon mustard ½ teaspoon
Extra virgin olive oil 1 teaspoon
Grape juice 1 teaspoon
Sea salt as needed
Black pepper, freshly ground as needed
Grapeseed oil 1 1/3 cup
Wasabi paste 1 ½ oz.
LET'S GET COOKING!
Preheat an oven to 325 degrees F.
Cut the sour dough into small canape size crostinis, roughly the same size as the length of the prawns. Rub the bread with a halved raw clove of garlic and then roast in oven until toasted.
Bring a large shallow pan of water to the boil. Add the thinly sliced lemon, grape juice, Extra Virgin Olive Oil, sea salt and some fresh herbs such as a bunch of parsley.
Add the unpeeled prawns and reduce the heat to a gentle simmer. Poach the prawns in the stock for one to two minutes until just pink. Keep turning the prawns in the liquid while poaching to make sure they are cooking evenly.
Remove the prawns with tongs from the poaching liquid and place on a flat tray or plate to cool with the lemon slices and herbs on top and drizzle with an extra tablespoon of Extra Virgin Olive Oil to stop them drying out.
To make the mayonnaise, place the egg yolks, Dijon mustard, Extra Virgin Olive Oil and grape juice with a pinch of sea salt in a blender. Pulse until well combined, slowly adding the Extra Virgin Olive Oil until the aioli is thick and creamy. At this stage add the wasabi as needed. If the mixture becomes too thick add a tablespoon of hot water. Place Wasabi Mayonnaise to one side.
Place the microgreens on the grilled crostini with a peeled prawns and top with wasabi mayonnaise. Garnish with additional microgreens.