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.
Heat the congee in a small saucepan and set aside.
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.
Heat a little vegetable oil in a frying pan and cook the prawn cake slowly on both sides until golden.
Remove it from the pan and set it aside to rest in a warm spot.
Add the shredded duck to the same pan and fry until crispy.
Transfer the duck from the pan to a small bowl and sprinkle with the shallots.
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.
Place the prawn cake gently on top of the congee and top with the eschallots, peanuts and confit and shallots.
Finish with a few drops of fish sauce.
Wash the rice in several changes of cold water.
In a pot, at room temperature, soak the rice overnight in the cold water with plenty of salt & a dash of vegetable oil.
The next day, add the 1 litre of fresh water &, over high heat, bring to the boil.
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:
In a mortar, with a pestle, crush the garlic, eschallots, coriander root, pepper and salt to a fine paste.
Chill the bowl of the food processor in the freezer to prevent the mousse from splitting.
Mix the cream and coconut cream in a jug and place in the freezer also.
Make sure the prawns are also very cold.
Process the prawns and paste together.
Add the eggs one at a time.
Add the cream mixture in a thin stream, making sure the processor isn’t running for more than 2 minutes in all.
Pass through a drum sieve.
Spoon the mousse into the greased moulds and tap them on the bench to knock out any air bubbles.
Fill a bain marie with hot water and place moulds in (water half way up the side).
Cook at 135c for 18 to 22 minutes.
Trim and wash the duck.
Cut the duck in half lengthways & marinate it overnight in a deep container.
To confit the duck, cover it completely in the mixed oils. Place it in a 60C combi oven & cook overnight, approximately 12 hours.
Test for tenderness before removing from the oil.
» Metric Converter
We offer fresh cut bank instrument for lease, such as BG, SBLC, MTN, Bank Bonds, Bank Draft, T strips and others. Leased Instruments can be obtained at minimal expense to the borrower compared to other banking options. This offer is opened to both those and corporate bodies. We are RWA ready to close leasing with any interested client in few banking days, if interested do not hesitate to contact us via email: All relevant business information will be provided upon request. If Interested kindly contact me via Email:~ Mr. Bernard butty Email: email@example.com skype: butty.bernard
» 18h ago
We offer our financial instrument- lease BG/SBLC for such business covering Aviation, real estate development, oil and gas, bio tech, heavy construction involving dams, irrigation scheme, Hospitality, Foods industry, telecoms, laboratory etc. For further details contact us with the below information.... Contact : Mr. Sorin Lassmann Email: firstname.lastname@example.org Skype ID: ls.nicu
» 21h ago