Pea and prawns with dashi jelly

servings 4
45 minutes

Ingredients

Prawns

  • 8 king prawns, large

Pea purée

  • 100g of frozen peas
  • 60g of butter
  • 10ml of double cream

Pea velouté

  • 1/4 onion, chopped
  • 125g of potato, peeled and chopped
  • 250ml of chicken stock
  • 275g of frozen peas
  • 375ml of double cream
  • 1 tbsp of lemon juice
  • 1/2 tbsp of oil
  • salt

Dashi jelly

  • 330ml of mineral water
  • 5g of kombu
  • 3g of agar agar
  • 15g of bonito flakes

To plate

  • 1 handful of pea shoots
  • 20g of butter

Method

1
Peel the fresh prawns and de-vein, removing the waste sac along the back. Wash and dry thoroughly
  • 8 king prawns, large
2
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
3
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
4
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
5
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
  • salt
6
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
7
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
8
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
9
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
  • 1 handful of pea shoots