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.
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Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
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