> Recipes > Prawn

Sliced kohlrabi stuffed with prawn, apple and lemon

Sliced kohlrabi stuffed with prawn, apple and lemon

Sliced kohlrabi stuffed with prawn, apple and lemon

PT1H

Recipe featured on

Sous Vide iOS app

Why not try?

1
Preheat a water bath to 100°C
2
To begin, finely slice the kohlrabi using a mandoline or meat slicer and place in iced water. Cut the slices into disks using a 5cm circular cutter and return to the iced water until ready to use
  • 1 kohlrabi
3
Place all of the remaining ingredients for the pickled kohlrabi in a small pan and bring to the boil. Once boiling point is reached, take the pan off the heat and allow to cool slightly
  • 50ml of cider vinegar
  • 150ml of water
  • 20g of sugar
  • 5g of salt
4
Drain the sliced kohlrabi and place in a vacuum bag with the warm pickling liquid. Place the vacuum bag in a chamber sealer and vacuum on full until fully compressed. Place the vacuumed kohlrabi in the fridge and allow to marinate for 1 hour
5
Meanwhile, peel, core and quarter one of the apples and place in a vacuum bag. Vacuum on full in a chamber sealer and cook in the water bath for 20 minutes
  • 1 Granny Smith apple
6
Remove the apple from the vacuum bag, blitz in a blender and pass through a fine sieve. Place the apple purée in a piping bag and set aside
7
Cut the second apple into a 5mm dice. Place the diced apple in iced water with a squeeze of the lemon juice to prevent oxidisation
  • 1 Granny Smith apple
8
Now prepare the candied lemon. Using a vegetable peeler, peel the skin off the lemon. Remove the white pith from the inside and cut the zest into a fine julienne. In a small pan, boil and blanch the lemon peel 3 times, using fresh water each time in order to remove the lemon peel's bitter taste. Drain and set aside
  • 1 lemon
9
Bring the vinegar, sugar and water to the boil in a small pan and reduce to a thick syrupy consistency. Finely dice the lemon zest, place in the syrup and leave to marinate
  • 100g of sugar
  • 50ml of water
  • 25ml of white wine vinegar
10
Meanwhile, take the third apple and cut into matchstick-sized sticks. Cut half of the prawns into three pieces, leaving the remaining half whole
  • 1 Granny Smith apple
  • 10 king prawns, preferably Norwegian, shelled and deveined
11
To serve, take a chilled disc of kohlrabi and place a few of the cut prawns in the centre. Add some diced apple and lemon zest and pipe a couple dots of the apple purée
12
Fold over the kohlrabi to make a half parcel, like a taco. Sprinkle with salt and a very small amount of the Nepalese pepper and top with the coriander leaves
  • coriander leaves
  • pepper, Nepalese
13
Finally, place a couple of the whole prawns to one side of the stuffed kohlrabi with a small handful of the apple sticks stacked on top

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.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Pickled kohlrabi

Stuffed kohlrabi filling

Candied lemon

  • 1 lemon
  • 25ml of white wine vinegar
  • 100g of sugar
  • 50ml of water

To serve

Comments ()

Sliced kohlrabi stuffed with prawn, apple and lemon

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...