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This exotic dish marries together a selection of flavours including seafood, korean kim chi, chinese congee, coconut and duck, culminating in one memorable taste sensation.


  • 150 ml rice congee see recipe below

  • 1 tablespoon kim chee shredded

  • 1 king prawn and coconut cake see recipe below

  • plain flour to coat

  • 1 egg beaten

  • toasted . to coat

  • 50 g duck confit shredded see recipe below

  • 1 green shallot sliced

  • 0.5 teaspoon finely sliced ginger

  • 0.5 finely sliced scud chilli

  • 1 teaspoon dep fried sliced eschallot

  • 0.5 teaspoon roasted peanut lightly crushed

  • fish sauce

  • Congee

  • 200 g jasmine rice

  • 1 l water for cooking

  • sea salt to taste

  • vegetable oil

  • King Prawn and Coconut Cake

  • 5 g garlic

  • 15 g small red eschalots

  • 1 stem coriander root only

  • white pepper to taste

  • sea salt to taste

  • 165 ml single cream

  • 165 ml coconut cream

  • 200 g fresh prawns flesh

  • 1 small egg

  • Duck Confit

  • 1 duck

  • 800 ml olive oil

  • 800 ml extra virgin olive oil

  • Marinade

  • 40 g peeled small red eschalots sliced

  • 40 g peeled garlic sliced

  • 0.5 bunch italian parsley stalks only

  • white peppercorns

  • malden sea salt


  • 1.

    Heat the congee in a small saucepan and set aside.

  • 2.

    Crumb the top and bottom of the prawn cake in the sourdough crumbs without crusting the sides by firstly very lightly dipping each end of the cake in flour, followed by beaten egg and crumbs.

  • 3.

    Heat a little vegetable oil in a frying pan and cook the prawn cake slowly on both sides until golden.

  • 4.

    Remove it from the pan and set it aside to rest in a warm spot.

  • 5.

    Add the shredded duck to the same pan and fry until crispy.

  • 6.

    Transfer the duck from the pan to a small bowl and sprinkle with the shallots.

  • 7.

    Set aside.

  • 8.

    In a large deep plate, place a small ladle of warm congee, followed by the kim chee, ginger, scud and a little more congee to cover.

  • 9.

    Place the prawn cake gently on top of the congee and top with the eschallots, peanuts and confit and shallots.

  • 10.

    Finish with a few drops of fish sauce.

  • Congee:

  • 1.

    Wash the rice in several changes of cold water.

  • 2.

    In a pot, at room temperature, soak the rice overnight in the cold water with plenty of salt & a dash of vegetable oil.

  • 3.

    The next day, add the 1 litre of fresh water &, over high heat, bring to the boil.

  • 4.

    Reduce the heat to a low simmer, cover & cook for 2 hours, stirring from time to time until the congee is almost smooth & very creamy.

  • King Prawn and Coconut Cake:

  • 1.

    In a mortar, with a pestle, crush the garlic, eschallots, coriander root, pepper and salt to a fine paste.

  • 2.

    Chill the bowl of the food processor in the freezer to prevent the mousse from splitting.

  • 3.

    Mix the cream and coconut cream in a jug and place in the freezer also.

  • 4.

    Make sure the prawns are also very cold.

  • 5.

    Process the prawns and paste together.

  • 6.

    Add the eggs one at a time.

  • 7.

    Add the cream mixture in a thin stream, making sure the processor isn’t running for more than 2 minutes in all.

  • 8.

    Pass through a drum sieve.

  • 9.

    Spoon the mousse into the greased moulds and tap them on the bench to knock out any air bubbles.

  • 10.

    Fill a bain marie with hot water and place moulds in (water half way up the side).

  • 11.

    Cook at 135c for 18 to 22 minutes.

  • Duck Confit:

  • 1.

    Trim and wash the duck.

  • 2.

    Cut the duck in half lengthways & marinate it overnight in a deep container.

  • 3.

    To confit the duck, cover it completely in the mixed oils. Place it in a 60C combi oven & cook overnight, approximately 12 hours.

  • 4.

    Test for tenderness before removing from the oil.

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Posted by Report
to much of a method