This dashi jelly recipe from Daniel Clifford will make a refreshing canapé for a summer party. The peas are cooked three different ways and served with prawns and a jelly made from kombu, the kelp that is the basis of the quintessential Japanese stock, dashi.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Peel the fresh prawns and de-vein, removing the waste sac along the back. Wash and dry thoroughly
8 king prawns, large
For the pea purée, blanch the peas in boiling water for 3 minutes until tender. Reserve 4 spoons of the peas for a garnish and blend the rest in a food processor until smooth
100g of frozen peas
Make a beurre noisette. Heat the butter in a pan until it reaches a dark golden brown colour and has a nutty aroma. Heat the double cream in a separate saucepan over a gentle heat and add it to the pea mixture with a third of the beurre noisette. Pass through a sieve and chill immediately
60g of butter
10ml of double cream
To make the pea velouté, heat the oil in a pan and sweat the onion. Add the potato and the chicken stock and bring to the boil. Add the peas and cook for 5 minutes, then add the cream
1/2 tbsp of oil
1/4 onion, chopped
125g of potato, peeled and chopped
250ml of chicken stock
275g of frozen peas
375ml of double cream
Cook for another 2 minutes and blend with the remaining beurre noisette, a pinch of salt and the lemon juice. Pass through a sieve and chill immediately
1 tbsp of lemon juice
Steadily heat the water, kombu and agar agar to 62°C for 1 hour
330ml of mineral water
5g of kombu
3g of agar agar
Add the bonito flakes, then bring to the boil and pass through a sieve into a greased flat plastic container that is at least 2cm deep
15g of bonito flakes
Leave the dashi to set for 6 hours and then dice into perfect cubes. Cook the peeled prawns in a hot pan for 1 minute on each side
To assemble, divide the pea purée into small bowls, and repeat with the velouté. Place these bowls on a plate. Heat the 4 spoons of cooked peas in the butter, then top the purée with a spoon of peas, 2 pea shoots, 2 prawns, and 5 dices of jelly per dish
20g of butter
2 2/3 handfuls of pea shoots
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.